2 carrots, clean and diced or sliced
2 potatoes, peeled and diced
1/4 lb. green beans, trimmed and French cut
1 c. shelled peas
1 cucumber, peeled, seeded and diced
2 stalks celery, diced
1/3 c. mayonnaise, not salad dressing
1/2 c. sour cream or yogurt
1 tbsp. lemon juice
Salt, white pepper, thyme, rosemary, sweet basil to taste

In separate saucepans cook carrots, potatoes, green beans, and peas in boiling slated water to cover until each vegetable is just tender. Drain and let cool. Add cucumber, celery, and onion; chill for 2 hours. Mix remaining ingredients thoroughly for dressing. Toss vegetables lightly with the dressing. Serves 4- 5.