Provençale Potato Salad

Here's a potato salad that's sure to please everyone in my family! It's got eggs, no mayo, and a variety of veggies. Always a hit!

Ingredients: 

8 small new potatoes, cut in 1/2

4 eggs

1/2 cup green beans, cut into 1-inch lengths

1/2 cup sweet or red onion, chopped

1/4 cup celery, cut into 1/2 inch lengths

1/2 cup red pepper, chopped

1/2 cup ranch salad dressing

Directions: 

Boil the new potatoes until tender, about 10-12 minutes. Boil the eggs until they are hard boiled, about 1 minute in boiling water, then covered for an additional 10 minutes. Prepare the remaining vegetables while the potatoes and eggs are cooking. Cool the potatoes under running cool water. Let the eggs cool, then peel them and cut them into quarters or slices. Combine all the ingredients, then mix with the dressing. Serve warm or refrigerate and serve cold. 

Stealthy Cooking Tip: This potato salad really ups the variety of vegetables in a serving! Plus, there's a great variety of colors, meaning there's a great variety of nutrients! So good, and healthy, too.