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.
