Crispy Crunchy Potato Salad

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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

Preparation

Preparation

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

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

Publish date:
Mar 7, 2011
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Dairy