1 1/2 lbs. new potatoes
1 lg. green beans, stems removed
6 med. carrots, cut into strips
3/4 c. Italian salad dressing

Quarter potatoes. Cut beans in half, about 2 cups. In a 4 1/2 quart pot - cook potatoes, beans and carrots in lightly salted boiling water for 15 minutes, drain. Transfer vegetables to tight sealed container. Pour dressing over vegetables, let stand 10 minutes to cool. Invert container several times to coat vegetables. Chill several hours or overnight. Serve. Makes 12 servings.