Garden Vegetable Potato Salad

Name: Garden Vegetable Potato Salad
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Ingredients: 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

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

Ingredients

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

Directions

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.

Originally published as Garden Potato Salad in Crafting Traditions July/August 1996