|Prep time: 2 1/2 hours||Cooking time: 30 minutes||Total time: 3 hours|
Adding zucchini to this potato salad punches up both the color and nutritional value of this filling side dish.
For dressing: Combine 1/4 c.oil, lemon juice, vegetables stock, herbs, and spices in a jar with a tight lid. Shake it well and refrigerate it for at least 2 hours to blend the flavors.
Meanwhile, steam-cook potatoes until they are done but still retain their shape. Plunge them in cold water to stop the cooking process, drain them well, and transfer them to a bowl. Shake the dressing jar, pour contents over potatoes, and mix well; reserve.
Stir-cook zucchini in 2 T. oil over medium heat for 3 minutes or until crisp-tender. Remove from heat and cool slightly. Add to potato mixture, toss and serve.