Zucchini Potato Salad

Source: /node/797
Prep time: 2 1/2 hoursCooking time: 30 minutesTotal time: 3 hours


Adding zucchini to this potato salad punches up both the color and nutritional value of this filling side dish.


1/4 cup
vegetable stock
1 teaspoon
1/2 teaspoon
black pepper
1/4 cup
1/4 cup
lemon juice
2 tablespoons
chives or dill
5 cups
new red potatoes
3 cups
1/4 cup


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.