2 lbs. sm. new potatoes
Boiling water
1/2 tsp. salt (twice)
1 lb. zucchini, washed & sliced 1/2 inch thick

DILL DRESSING:

1 c. herb-garlic salad dressing (bottled)
1 tbsp. dried dillweed
2 tbsp. lemon juice

Scrub potatoes; cook, covered in 1 inch boiling water with salt for about 20 minutes or until just tender. Drain, cool slightly, peel. Slice 1/2 inch thick.

Meanwhile, wash and cut zucchini in 1/2 inch sliced rounds. In large skillet with tight fitting cover, bring 1/3 cup water to boiling, add 1/2 teaspoon salt.

Add zucchini, cook covered, 5 to 8 minutes or until tender, but not mushy. Drain, if water has not all evaporated. Meanwhile, combine ingredients for Dill Dressing. In skillet, combine potatoes, zucchini, and dressing. Toss gently and heat slowly. Turn into a serving dish. Serves 8.