1/4 c. vegetable oil
3 tbsp. vinegar
1 1/2 tsp. Dijon mustard
1/2 tsp. mustard seed
1/2 tsp. salt
1/8 tsp. ground pepper
4 med. sized potatoes, sliced 1/3" thick
3 carrots, scraped & thinly sliced
2 c. water
2 zucchini, sliced 1/2" thick
1 tbsp. chopped fresh dill
1 tbsp. chopped parsley
1 tbsp. chopped chives

Place oil, vinegar, mustard seed, salt and pepper in skillet. Stir until well blended. Set aside. Combine potatoes, carrots and water in saucepan, bring to boil. Cover, reduce heat and simmer 3 minutes. Add zucchini. Cover and cook 3 minutes longer. Drain. Combine vegetables, dressing and herbs, stirring to coat well. Serve immediately.