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Redskin Salmon Salad

2 cups redskin or new potatoes, quartered
2 cups broccoli pieces
1 zucchini, julienned
1/4 cup sliced ripe olives
2 tsp. dill weed
8 oz. Salmon, cooked and flaked
1 cup Italian dressing
1 small red onion, thinly sliced
Pepper to taste

Heat 1 inch depth of water to boiling. Add potatoes. After 15 minutes of cooking time, add broccoli. Cook 3 minutes, add zucchini. Cook until vegetables are tender, a total of 20 minutes cooking time. Drain well. Add olives, dill, Salmon and dressing; toss to mix. Cover and refrigerate at least 2 hours. Add pepper and onion; toss to mix. Serve chilled.

Serves 6

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