Crisp Potato Salad

"Toh"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
12
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • In a large Dutch oven, 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; 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes