2 1/2 lbs. red or white potatoes
1 med. red bell pepper, chopped
1 1/2 c. 1-inch pieces fresh green beans
2/3 c. finely chopped green onion
3 c. fresh broccoli flowerets
5 slices bacon, cooked and crumbled

DRESSING:

1 1/2 c. mayonnaise
1/4 c. red wine vinegar
2 tsp. sugar
1/2 tsp. minced fresh garlic
1 tsp. salt
1/4 tsp. pepper

Scrub, cook, drain, and cool potatoes, cut in 3/4 inch chunks (skins on) --about 6 1/2 cups. Cook broccoli until crisp and tender. Cook green beans until crisp and tender.

Mix dressing ingredients in a large bowl. Add potatoes, pepper, beans, onions, toss gently to coat; cover and chill. Shortly before serving, add broccoli and mix gently. Sprinkle with bacon.