 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Ingredients:
1 (24 ounce) bag yukon gold potatoes, cut into 1/2-inch chunks |
salt and pepper |
1 (12 ounce) bag broccoli florets |
2 large carrots, peeled, quartered lengthwise, and thinly sliced crosswise |
1 cup hellmann's® mayonnaise |
2 tablespoons cider vinegar |
2 teaspoons sugar |
1 large sweet-tart apple, cored and chopped |
3 scallions, thinly sliced |
Directions:
1. 1. Place the potatoes and a generous pinch of salt in a large saucepan. Cover with cold water by 2 inches. Bring to a boil and simmer until the potatoes are just tender, about 8 minutes.
2. 2. Add the broccoli and carrots to the potatoes and simmer together until the broccoli and carrots are bright and crisp-tender, about 3 minutes. Drain well and cool.
3. 3. In a large bowl, whisk the mayonnaise, vinegar, sugar, and a pinch each of salt and pepper. Add the potato mixture, apple, and scallions and toss until well-coated. Season to taste with salt and pepper.
|
|