Garden Vegetable Potato Salad Recipe

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Adding crispy veggies was all it took to transform an old standby into a sensational new potato salad for Lucy Meyring. "This dish tastes like it's fresh from the garden," she jots from Walden, Colorado, "and, at our house, it often is! The dressing I developed gives the salad a nice zip, too."—Lucy Meyring, Walden, Colorado
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings


  • 1/2 pound fresh green beans, cut into 1-inch pieces
  • 2 medium carrots, sliced 1/8 inch thick
  • 1 medium zucchini, sliced 1/4 inch thick
  • 6 medium potatoes (about 2 pounds), cooked and peeled
  • 1/3 cup mayonnaise
  • 1/3 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1/2 cup finely chopped onion
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons minced fresh dill
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a large kettle, parboil beans and carrots for 5 minutes. Add zucchini and cook for 2 minutes; drain and rinse in cold water. Cool; transfer to a large bowl. Cut potatoes into 1/2-in. cubes; add to vegetables. In a small bowl, combine remaining ingredients. pour over salad and toss to coat. Cover and chill for at least 1 hour before serving. Yield: 12 servings
Originally published as Garden Potato Salad in Country Woman July/August 1996, p30

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