Italian Potato Salad

Instructions

6 red potatoes (1.75 pounds)
1 zucchini
1/2 red or green bell pepper
1/3 cup nonfat mayonnaise
2 Tbsp vinegar
1 Tbsp oil
1 Tbsp Italian seasoning
black pepper to taste

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