4 c. red potatoes, diced, cooked & cooled (4 c. pasta, cooked & cooled may be substituted for potatoes)
Salt & pepper to taste
1 c. cooked broccoli florets
1 sm. yellow zucchini, sliced
1 stalk celery, chopped
1/2 c. red pepper, diced
2 green onion, chopped (may substitute 1/4 cup chopped dry onion)
1 (8 oz.) bottle of Ranch style dressing (may use 1 c. low cal mayonnaise with 1 c. low fat milk)

In large bowl sprinkle potatoes with salt and pepper. Add all ingredients, holding dressing to last. Add dressing in amount deemed appropriate (full 8 ounce may exceed desired effect). Marinate in refrigerator at least 2 hours. Makes about 8 cups of salad.