Garden Potato Salad

Bring a large pot of salted water to a boil. Add the cubed red Maine potatoes and cook for 15–18 minutes until just tender when pierced with a fork, being careful not to overcook.

Drain the potatoes thoroughly and transfer to a large mixing bowl. Allow them to cool to room temperature.

While the potatoes cool, prepare the vegetables: dice the celery, cut the broccoli into small florets, measure the blanched green beans, chop the cauliflower into bite-sized pieces, and dice the red pepper.

Toss all vegetables together gently to combine.

Season the salad with salt and freshly ground black pepper to taste, adjusting as needed.

Chill the potato salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.