Crisp Potato Salad

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READY IN: 20mins
Recipe by ratherbeswimmin


Ingredients Nutrition


  1. In a large Dutch oven, 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 1/2 inch cubes; add to vegetables.
  4. In a small bowl, combine remaining ingredients.
  5. Pour over salad and toss to coat.
  6. Cover and chill for at least 1 hour before serving.

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