Ingredients
4
small red potatoes, cut into 1-inch pieces
1
(15-oz.) can three-bean salad, undrained
1/2
cucumber, peeled if desired, chopped
1/4
cup chopped red onion
1/4
teaspoon salt
Preparation
Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Cook 10 to 15 minutes or until tender. Drain.
In medium bowl, combine hot cooked potatoes with all remaining ingredients; mix well. Let stand at room temperature for 30 minutes, or cover and refrigerate overnight to blend flavors.
