With the scent of summer in the air and the desire for fresh and light dishes, the potato salad with zucchini and mozzarella is a simple yet surprisingly tasty choice. Perfect as a main course for an outdoor lunch or a tasty side dish for a dinner with friends, this salad combines delicate flavors and contrasting textures: the softness of the potatoes, the crunchiness of the lightly blanched zucchini, and the creaminess of the mozzarella. If you like potato recipes, try the potato flatbread without yeast, the potato cake, the melting potato cupcakes, the baked potato frittata.
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OTHER RECIPES WITH POTATOES
Greek-style Potato Salad
Potato Flatbreads
Stuffed Potato Roll
Potato Salad with Green Beans and Mozzarella
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing potato salad with zucchini and mozzarella
- 2.2 lbs potatoes
- 3 zucchini
- Half onion
- to taste salt
- 5 tbsps extra virgin olive oil
- 1 tbsp chopped parsley
- 2 mozzarella
- 3 tbsps Taggiasca olives
Tools
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- Pressure Cookers
- Steamer Baskets
- Frying Pan
Steps for preparing potato salad with zucchini and mozzarella
First, peel and wash the potatoes. Cut them into chunks and steam them. In a pressure cooker, it takes about 13-15 minutes. Place them in a bowl and season with salt, oil, and parsley. Let them cool.
Chop half an onion. Sauté it in a pan with a splash of oil. Add the zucchini after washing and cutting them into chunks. Salt and cook for about ten minutes. Let cool and combine with the potatoes.
Enrich the salad with diced mozzarella and Taggiasca olives. Give it a good mix and serve.
Storage and Variations
You can store the salad in the fridge for one day
You can store the salad in the fridge for one day
You can store the salad in the fridge for one day
You can store the salad in the fridge for one day
