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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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 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:
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
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