Preparation

1. In a large stock pot, cook beans and carrots in enough water to cover for 5 minutes.
2. Add zucchini and cook for 2 minutes; drain and rinse in cold water; cool; transfer to a bowl.
3. Cut potatoes into 1/2 inch cubes and then add them to the vegetables.
4. In a small bowl, combine the mayonnaise, yogurt, lemon juice, onions, parsley, dill, and salt and pepper.
5. Pour over salad and toss to coat.
6. Cover and chill for at least 1 hour before serving.
7. Serves 10 to 12.

Wonderful way to use garden fresh veggies. I absolutely love this salad.