The zucchini and potato salad is light and super quick, with few ingredients you will have a salad to bring to the beach or the office if you need to go to work, and you can turn it into a unique dish by adding diced cheese of your choice.
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It’s a basic recipe that you can enrich as you like even in the dressing, for example, I sometimes dress it with arugula pesto or celery pesto which give this zucchini and potato salad a unique flavor without needing to use oil.
Use good tomatoes or cherry tomatoes, and you’ll really notice the difference, then of course you can serve hard-boiled eggs on the side if you want or you can stuff them and serve them as a second course accompanying them with the zucchini and potato salad.
Below I leave you many other side dishes with zucchini, and then as always, let’s get right to the picture to see how to make this zucchini and potato salad!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for zucchini and potato salad
- 3 large potatoes
- 4 zucchini
- 20 cherry tomatoes
- 3 eggs
- 2 pinches salt
- 2 pinches pepper
- 2 tablespoons extra virgin olive oil
- 6 leaves basil
Tools
- 1 Pot
- 1 Salad Bowl
- 1 Scale
Preparation of zucchini and potato salad
To prepare the zucchini and potato salad first wash and peel the potatoes, then cut them into not so small chunks.
Wash and trim the zucchini.
Hard boil the eggs in a small pot full of water for 8 minutes from boiling, then cool them very well before peeling and set aside.
If you want to learn how to cook hard-boiled eggs perfectly, follow my directions here.
Cook the potatoes in plenty of lightly salted water for 10/12 minutes, check with a fork to see if they are well cooked.
If you prefer you can cook them in the microwave.
Drain the potatoes and let them cool, in the same water where you cooked the potatoes, cook the zucchini first sliced into rounds and then each round halved, 5 minutes will be enough, then drain them.
Look here how to cook them in the microwave.
Cut the cherry tomatoes into thin slices or quarters.
Divide the hard-boiled eggs first in half and then into wedges.
In a salad bowl, mix potatoes, zucchini, and tomatoes, season with salt, pepper, and olive oil.
Add the washed and hand-torn basil, and if you like, you can also add dried oregano.
Distribute the hard-boiled egg wedges on top, let everything rest for at least 30 minutes before serving and..
ENJOY YOUR MEAL
How to store the salad
You can store it in the refrigerator tightly closed in an airtight container for 2 days.
Other recipes
If you want to see other types of recipes you can return to HOME
Did you know:
Up there, where you find the magnifying glass, you can click on “SEARCH” 🔍, you can write the ingredient you find when you open the fridge door or from your pantry, you will have the opportunity to enter hundreds of recipes with the ingredient you have chosen.
YOU WILL BE AMAZED.
