This SUMMER ZUCCHINI AND POTATO SALAD is the perfect fresh single dish that you can prepare in advance, so when you come back from the beach or work, a ready and refreshing meal awaits you.
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A light recipe since there are lots of vegetables, but complete thanks to the tuna and hard-boiled eggs. Even kids will love it.
You can of course replace the tuna with salmon fillets or natural mackerel to make it as light as possible.
You can add diced cheese and cook both the potatoes and zucchini in the microwave.
Below are more ideas for using zucchini in delicious recipes, then, right after the photo, we will find out how to prepare the summer zucchini and potato salad!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Summer Zucchini and Potato Salad
- 12 oz zucchini
- 14 oz potatoes
- 5.6 oz canned tuna in oil
- 3 hard-boiled eggs
- 4 San Marzano tomatoes
- 2 pinches salt
- 3 pinches pepper
- 2 tablespoons extra virgin olive oil
- as needed basil
Tools
- 1 Scale
- 1 Salad Bowl
- 1 Cutting Board
Preparation of Summer Zucchini and Potato Salad
To prepare the zucchini and potato salad, first, cook the potatoes in plenty of boiling water.
You can choose to cook them with or without the skin; either way, it will take about 30 minutes if you cook them whole.
Alternatively, you can cook them cut into large chunks in plenty of water for 15 minutes or until a fork easily penetrates a piece.
HERE is how to cook them in the microwave.
Once cooked, let them cool.
Wash, trim, and chop the zucchini, then cook them for 8 minutes in unsalted boiling water.
Drain and let them cool.
Boil the eggs in a saucepan full of water for 8 minutes from boiling, cool them, and shell them.
Cut the tomatoes in half, then into slices, and drain the tuna from its preserving oil.
If you cooked the potatoes whole, now that they’re cold, cut them into large chunks and place them inside a large bowl with the zucchini.
Cut the eggs into wedges and some wedges in half, then mix with the vegetables.
Add the tuna, tomatoes, and washed and dried basil leaves.
Dress with extra virgin olive oil, salt, and pepper, and mix thoroughly but gently.
Let the summer zucchini salad rest in the refrigerator for at least 1 hour before serving, and..
ENJOY YOUR MEAL
Variations of Summer Zucchini Salad
You can add black olives, diced mozzarella, or even lettuce or arugula.
How to Store the Salad
You can store it in the refrigerator well covered with film or inside an airtight container for 2 days.
More Recipes
If you want to see other types of recipes, you can return to HOME.
Did You Know:
Up here, where the magnifying glass is located, you can click on “SEARCH”🔍, you can write the ingredient that you find when you open the refrigerator door or in your pantry, and you’ll have the chance to browse hundreds of recipes with the ingredient you chose.
YOU WILL BE AMAZED.
