CRISPY CRUNCHY POTATO SALAD (dairy)

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 peppe

Instructions

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.

Serving Size

Serves 10 to 12.

Notes

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

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