Makes a pretty appearance on a bed of lettuce…can be made in “lite” as well. 8 C cooked, peeled, and cubed potatoes

2 C chopped fresh zucchini
1 C thinly sliced celery
3/4 C grated carrots
3 Tbsp finely-chopped onion
2 C sour cream (lite sour cream can be substituted)
2 Tbsp vinegar or lemon juice
1 Tbsp granulated sugar
1 tsp salt
1/2 teaspoon dill weed
1/4 tsp celery salt

In a large bowl, combine cubed potatoes, zucchini, celery, carrots, and onion. Toss together lightly. Set aside.

In a small bowl, combine remaining ingredients. Mix well. Add to vegetables and mix lightly. Chill in refrigerator until ready to serve.

Serving suggestions: If you want to make this special, you can pour the salad into a lightly greased 3-qt bowl, or mold and chill. When ready to serve, invert onto a bed of  leaf  lettuce and garnish.

Servings: 12

Submitted by Debby Shabo Wade 

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Read more at the source: Garden Patch Potato Salad

Article excerpt posted on en.intercer.net from Vegetarian recipes.