2 c. redskin or new potatoes, quartered
2 c. broccoli pieces
1 zucchini, julienned
1/4 c. sliced ripe olives
2 tsp. dill weed
8 oz. salmon, cooked and flaked
1 c. Italian dressing
1 sm. red onion, thinly sliced
Pepper to taste

Heat 1 inch depth of water to boiling. Add potatoes. After 15 minutes of cooking time, add broccoli. Cook 3 minutes, add zucchini. Cook until vegetables are tender, a total of 20 minutes cooking time. Drain well. Add olives, dill, salmon and dressing; toss to mix. Cover and refrigerate at least 2 hours. Add pepper and onion; toss to mix. Serve chilled. Serves 6.