Zucchini Potato Salad

Summary

Yield
Servings
Source/node/797
Prep time2 hours, 30 minutes
Cooking time30 minutes
Total time3 hours

Description

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

Ingredients

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

Instructions

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.