Name: Crispy Crunchy Potato Salad
Prep time: 25 min
Total time: 25 min
Ingredients: 1/2 lb:fresh green beans (cut into 1 inch pieces); 3 medium:carrots (sliced 1/8 inch thick); 2 medium:zucchini (sliced 1/4 inch thick); 8 medium:potatoes (cooked and peeled); 1/2 cup:mayonnaise; 1/2 cup:plain yogurt; 1 tablespoon:lemon juice; 1/2 cup:onions (minced); 2 tablespoons:fresh parsley (minced); 1-1/2 teaspoons:fresh dill (minced); 3/4 teaspoon:salt; 1/4 teaspoon:pepper

Crispy Crunchy Potato Salad

Prep Time 25

Total Time 25

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Servings

Ingredients

1/2 lb:fresh green beans cut into 1 inch pieces
3 medium:carrots sliced 1/8 inch thick
2 medium:zucchini sliced 1/4 inch thick
8 medium:potatoes cooked and peeled
1/2 cup:mayonnaise
1/2 cup:plain yogurt
1 tablespoon:lemon juice
1/2 cup:onions minced
2 tablespoons:fresh parsley minced
1-1/2 teaspoons:fresh dill minced
3/4 teaspoon:salt
1/4 teaspoon:pepper

Instructions

Preparation

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