Potato and Zucchini Salad

Name: Potato and Zucchini Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Potatoes 1.75 lbs; Zucchini 1 lb; Red onions 6.3 oz; Cherry tomatoes 1 ½ cup; Corn (precooked) 5.3 oz; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Extra virgin olive oil 7 tbsp; Mustard 1 spoonful; Fine salt to taste; Black pepper to taste

Lactose Free
Vegetarian

Difficulty: Very easy
Prep time: 20 min
Cook time: 10 min
Serving: 4 persone
Cost: Low

PRESENTATION

Want a fresh side salad? Don't worry: we're not talking about a dish of arugula or lettuce, but a colorful, rich side perfect for the summer season: potato and zucchini salad! A step up from the potato salad, with the addition of zucchini that are also steamed to keep them firm and vibrant. Additionally, red onions, cherry tomatoes, fresh basil leaves, and precooked corn. To make this potato and zucchini salad even more flavorful, a quick and tasty dressing similar to that for the chicken and pepper salad: oil, mustard, salt, and pepper mixed together to create a creamy and balanced sauce. This summer, don't fear the usual lack of appetite due to the heat, because we'll help you regain your appetite. Let's get started!

Try also the potato and salmon salad, perfect as a main dish, or the pan-fried potatoes and zucchini, ideal as a side dish!

INGREDIENTS

Potatoes 1.75 lbs (800 g)

Zucchini 1 lb (450 g)

Red onions 6.3 oz (180 g)

Cherry tomatoes 1 ½ cup (250 g)

Corn 5.3 oz (150 g) - (precooked)

Basil to taste

Extra virgin olive oil to taste

Fine salt to taste

For seasoning: Extra virgin olive oil 7 tbsp (100 g); Mustard 1 spoonful; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Potato and Zucchini Salad

To prepare the potato and zucchini salad, start with the vegetables. Peel the potatoes and cut them into chunks about 1 inch 1, trim and cut the zucchini to the same size 2. Steam the potatoes for about ten minutes 3

and the zucchini 4. Once cooked, let them cool slightly. Meanwhile, rinse the cherry tomatoes and cut them in half 5, then peel and slice the red onion 6.

Prepare the dressing by pouring the oil and mustard into a small jar 7, add salt and pepper, close the jar and shake it for a few moments to emulsify everything 8. Now you're ready to assemble the salad. Add the potatoes 9,

onions and cherry tomatoes 10, zucchini and corn. Adjust with salt and drizzle with a bit of oil, tear a few basil leaves and give a gentle stir. Finally, add the mustard and oil emulsion and stir gently again 11. Your potato and zucchini salad is ready, garnish with some basil and enjoy 12.

How to store

Store your potato and zucchini salad for a couple of days in an airtight container and keep it in the refrigerator. Keep in mind that the texture will become very soft.

Freezing is not recommended.