Picnic Salad

Directions

1. 1
   Cut potatoes into 1/2-in.
2. 2
   slices; cut each slice into four pieces.
3. 3
   Place in a large saucepan and cover with water.
4. 4
   Bring to a boil.
5. 5
   Reduce heat; cover and cook for 15-20 minutes or until tender.
6. 6
   Meanwhile, place beans in a small saucepan and cover with water.
7. 7
   Bring to a boil.
8. 8
   Reduce heat; cover and cook for 8-10 minutes or until crisp-tender.
9. 9
   Drain potatoes and beans.
10. 10
    In a large bowl, combine the red pepper, corn, celery, carrot, onions and cheese.
11. 11
    Add potatoes and beans.
12. 12
    In a small bowl, whisk the olive oil, garlic, vinegar, thyme, salt, sugar, garlic powder, and pepper.
13. 13
    Pour over vegetables; toss to coat.
14. 14
    Serve at room temperature or chilled.