Zucchini Potato Salad
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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
Yield
6 Servings
Ingredients
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)
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.