ITALIAN POTATO SALAD
Yield: 6 servings

6 Red potatoes (1-3/4 pounds)
1 Zucchini
1/3 cup Non-fat mayonnaise
1/2 Red or green bell pepper
2 Tbsp. Vinegar
1 Tbsp. Oil
1 Tbsp. Italian Seasoning
Black pepper to taste

Wash excess dirt off the potatoes in cold running water. Cut them into small chunks and place them in a large pan and cover with water. Bring to a boil and cook about 13 minutes, or until almost tender. Add the zucchini and continue to cook until the potatoes are tender, about 3 more minutes. Drain the potatoes and zucchini in a colander. Place all of the ingredients in a large mixing bowl and mix well. Serve warm or chill until later, up to 8 hours.