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CRISPY CRUNCHY POTATO SALAD (dairy)

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

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 peppe


Instructions

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

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