Zucchini Potato Salad


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

Prep Time

150 minutes

Cook Time

30 minutes


6 Servings


1⁄4 cup stock, vegetable
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄4 cup oil
1⁄4 cup lemon juice
2 tablespoons chives (or dill)
5 cups potato, new red
3 cups zucchini
1⁄4 cup herbs, fresh (mixed)


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.