Italian Potato Salad

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Eating Well
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup red-wine vinegar, diluted with 1 tablespoon water

6 leaves radicchio, butterhead lettuce or ruffled kale

2 small zucchini, cut into 1/2-inch chunks

1 crookneck or summer squash, cut into 1/2-inch chunks

8 ounces young carrots, sliced (about 12 carrots)

1 bunch scallions, chopped

2 pounds new potatoes, preferably red-skinned, well-scrubbed and cut into quarters or eighths

8 ounces snap beans, ends removed, and cut into 1-inch lengths

1/2 teaspoon freshly grated lemon zest

1 tablespoon extra-virgin olive oil

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