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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Ingredients:
1/2 lb 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, cooked and peeled |
1/3 cup mayonnaise |
1/3 cup plain yogurt |
1 tablespoon lemon juice |
1/2 cup onion, minced |
2 tablespoons fresh parsley, minced |
1 1/2 teaspoons fresh dill, minced |
3/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large Dutch oven, 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; add to vegetables.
4. In a small bowl, combine remaining ingredients.
5. Pour over salad and toss to coat.
6. Cover and chill for at least 1 hour before serving.
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