Garden Potato Salad Recipe | Recipe Finder

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12servings
20minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Carbohydrates, Cellulose
Vitamins	A, B₁, B₂, B₃, B₉, C, E, P
Minerals	Zinc, Copper, Natrium, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

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

Instructions Jump to Ingredients ↑

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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