4 lbs. sm. red skinned potatoes, scrubbed & cut in quarters
1/4 c. olive oil
2 lg. red bell peppers, cut into 1/2" wide strips
3 c. broccoli florets
1/2 tsp. each salt & pepper

1 (10 3/4 oz.) can condensed cream of broccoli soup
1/2 c. mayonnaise
1/4 c. white wine vinegar
1 tsp. freshly grated lemon peel
1/2 tsp. dried thyme leaves
1/2 c. sliced pitted black olives
2 tsp. granulated sugar
1/4 c. diagonally sliced scallions

Heat oven to 400 degrees. Put potatoes in a large roasting pan. Add oil, salt and pepper and stir to coat. Arrange in a single layer. Cover with foil and bake 20 minutes. Remove foil, stir potatoes and bake uncovered for additional 20 minutes, shaking several times to prevent sticking, until potatoes are barely tender when pierced. Stir in pepper strips and bake, uncovered for 20 minutes or until peppers are tender. Remove from oven and cover to keep warm.

Meanwhile bring a large saucepan of water to boil, add broccoli florets and cook 2 to 3 minutes; drain.

Mix all Dressing ingredients in same saucepan. Stir over medium heat just until very warm.

Pour over potatoes and peppers. Add broccoli and toss gently to mix and coat. Cover and let stand for 15 minutes. Transfer to serving bowl and sprinkle with scallions. Serves 8 to 10.