Warm or Cold Potato Garden Salad Recipe

Directions:

1. Place the potatoes in a pot. Cover with water, sprinkle with 1/4 teaspoons salt, and bring to a boil. Cook about 15-20 minutes, or until tender when pierced with a fork. Drain, rinse under cold water.
2. Meanwhile, bring another pot of salted water to a boil. Cook the haricots verts and zucchini for about 2-3 minutes, until beans turn bright green. Strain them and rinse and drain in colander with cold water to stop the cooking process.
3. In bowl, mix mayonnaise, yogurt, mustard, vinegar(s), black pepper, and tarragon until smooth. Use the larger amount for lots of creamy dressing.
4. Peel potatoes, cut into bite size chunks(1/2 -1 ),.
5. Place potatoes, zucchini and beans, scallions, eggs, and parsley into a serving bowl and toss gently with mayonnaise dressing. Garnish with chopped chives and serve warm or cold.
6. Note:.
7. If serving cold the next day, make a little more dressing and add some in when ready to serve. The potatoes absorb alot of the liquid and the salad may be a little dry.