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Crispy Crunchy Potato Salad
Crispy Crunchy Potato Salad Eileen Goltz | Dairy

Prep Time:
25 minutes
10 to 12

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

  • ½ lb. fresh green beans, cut into 1 inch pieces
  • 3 medium carrots, sliced ⅛-inch thick
  • 2 medium zucchini, sliced ¼-inch thick
  • 8 medium potatoes, cooked and peeled
  • ½ cup mayonnaise
  • ½ cup plain yogurt
  • 1 Tablespoon lemon juice
  • ½ cup onions, minced
  • 2 Tablespoons fresh parsley, minced
  • 1½ teaspoons fresh dill, minced
  • ¾ teaspoon salt
  • ¼ teaspoon pepper

  1. In a large stock pot, 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 ½-inch cubes and then add them to the vegetables.
  4. In a small bowl, combine the mayonnaise, yogurt, lemon juice, onions, parsley, dill, salt, and pepper.
  5. Pour over salad and toss to coat.
  6. Cover and chill for at least 1 hour before serving.