Zucchini Potato Salad
Summary
| Yield | |
|---|---|
| Prep time | 2 1⁄2 hours |
| Recipes | Sides Eating on a Budget |
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 (plus 2 teaspoons) |
| 1⁄4 | Cup | lemon juice (fresh) |
| 2 | Tablespoon | chives or dill (fresh) |
| 5 | Cup | new red potatoes (cut into cubes) |
| 3 | Cup | zucchini (about 3 medium, cut into 1/2-inch slices) |
| 1⁄4 | Cup | herbs (fresh, minced, or 1/2 tsp dried chives, dill, parsley, basil, tarragon, etc ) |
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.
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