Garden Vegetable Potato Salad

• 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

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.

green beans, carrots, zucchini, potatoes, mayonnaise, plain yogurt, lemon juice, onion, parsley, dill, salt, pepper

Taken from www.tasteofhome.com/recipes/garden-vegetable-potato-salad/ (may not work)