Source: Enlitened Kosher Cooking by Nechama Cohen

A potato salad that is loaded with vegetables and has a light dressing.

Servings

2 small potatoes , washed, sliced (red preferred)
1 cup fresh green beans , steamed, optional
0.5 cup sliced carrots , steamed, optional
32 oz fresh cauliflower florets , quartered (4 cups)
6 Pickles, dill, kosher, low sodium , sliced
1 Onion, red, fresh, small, whole , peeled, halved and thinly sliced
0.5 cup light mayonnaise
4 tbsp vinegar
3 tbsp cold water
2 medium garlic cloves , peeled and finely minced
1 tbsp sweetener (sugar substitute)
1 pinch salt and pepper (to taste)

1 Wash the red potatoes, leaving the skin intact.
2 Boil until cooked but firm, and slice.
3 Rinse the steamed vegetables in cold water as soon as they soften, but while they are still firm (for a timesaving option, use canned or frozen vegetables, defrosted and drained).
4 Slice the cauliflower florets in quarters and place with potatoes in a bowl. Add all the remaining vegetables.
5 Mix the dressing with a whisk or shake in a jar.
6 Pour over vegetables and toss.

Prepare in advance. This salad will taste even better the next day.