6 c. small red potatoes (12 to 15 potatoes)
1 (8 oz.) bottle buttermilk dressing
1 c. broccoli flowerets
3/4 c. carrots, very thinly sliced
1 c. tiny frozen green peas
salt and pepper to taste
3/4 c. celery, thinly sliced
1 tbsp. red onion, finely chopped

Cook potatoes until just done (do not overcook). Cool. Slice potatoes medium thin, leaving the skins on. Combine all ingredients. Mix lightly and chill.

Pretty served on lettuce beds.

Yields 8 to 10 servings.