1. Peel and dice the potatoes.

2. Cut the broccoli into small florets.

3. Cook the potato dices and broccoli florets in a pot of salted water until tender.

4. While the vegetables are cooking, prepare the dressing. In a bowl, mix together mayonnaise, milk, melted butter, fresh lemon juice, salt, and pepper.

5. Drain the cooked potatoes and broccoli and let them cool.

6. Halve the tomatoes and remove the seeds. Dice the tomatoes.

7. Peel and slice the carrots.

8. Finely chop the garlic cloves.

9. In a large bowl, combine the cooled potatoes, broccoli, diced tomatoes, sliced carrots, and chopped garlic.

10. Pour the dressing over the vegetable mixture and toss to coat everything evenly.

11. Let the salad chill in the refrigerator for at least 1 hour to allow the flavors to meld together.

12. Before serving, give the salad a good stir and season with additional salt and pepper if desired.