Potato & Zucchini Salad

 

This summer I visited my mom in Florida and flipped through one of the many food magazines my grandma brings from Romania. There’s lots of tasty and beautiful-looking recipes in these magazines, but this one jumped out at me. I love love love potatoes and will eat a potato salad anytime, anywhere. This one is especially fragrant, tangy and flavorful, and the zucchini makes it light and perfect for summer. Yes, I know it’s November, but it’s still summer somewhere 🙂

Potato & Zucchini Salad
Serves 4
Print
Total Time
1 hr
Total Time
1 hr
283 calories
37 g
0 g
14 g
5 g
2 g
279 g
714 g
5 g
0 g
12 g
Nutrition Facts
Serving Size
279g
Servings
4
Amount Per Serving
Calories 283
Calories from Fat 125
% Daily Value *
Total Fat 14g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 714mg
30%
Total Carbohydrates 37g
12%
Dietary Fiber 4g
16%
Sugars 5g
Protein 5g
Vitamin A
10%
Vitamin C
54%
Calcium
5%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1.5 lbs of new potatoes
  2. 1 tsp smoked paprika (optional)
  3. 1 zucchini
  4. 4 radishes
  5. 3 green onions
  6. 1 tbsp capers
  7. 1/4 cup olive oil
  8. juice and zest from half a lemon
  9. 1 tbsp Dijon mustard
  10. 1 tsp honey
  11. 1 tsp salt
Instructions
  1. Boil the potatoes for about 15-20 minutes (depending on size), until they are cooked all the way through.
  2. In the mean time, make the salad dressing: whisk together the olive oil, juice and zest from half a lemon, mustard, honey and salt.
  3. Slice the zucchini (I kept the skin on), and sauté it in a pan until it softens and browns. Place on paper towels and dab out as much of the oil as possible; no soggy zucchini in this recipe!
  4. Once the potatoes are boiled, rinse them with cold water and allow them to cool for a few minutes before handling. Once cool enough to touch, slice each one in large wedges, about 6 wedges per potato. Saute them in the pan, just like the zucchini, until golden brown. You can sprinkle a little bit of smoked paprika on top, just to give them some extra flavor. Once the potatoes are golden brown, place them on paper towels and dab any excess oil.
  5. To assemble the salad, place the potatoes, zucchini, sliced green onions and sliced radishes in a bowl. Add the capers and drizzle with the vinaigrette dressing. Serve warm, or at room temperature.
beta
calories
283
fat
14g
protein
5g
carbs
37g
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