I’ll be very brief today in presenting this summer potato salad: I’ll just tell you that it’s a simple and tasty summer recipe, and it’s the right recipe for this very hot summer. I’m sure you’ll agree with me!

It’s a recipe that combines raw ingredients with cooked potatoes, and for this reason, it’s a bit crunchy and a bit soft and delicate.
It’s a main dish, which, thanks to the presence of potatoes, provides carbohydrates in addition to the proteins given by the cheese, making it the right dish for a light yet complete lunch, for a healthy lunch break at the office or a fresh lunch at the beach or maybe in your backyard, or on the terrace (it doesn’t matter where, the important thing is to eat outside!).

And then, come on, a colorful summer salad is prepared in just ten minutes and doesn’t make us sweat in the kitchen, which is not to be underestimated!

👇 And for more main dish salads, check these out! 😉👇

Difficulty: Very easy
Cost: Affordable
Preparation time: 10 Minutes
Cooking methods: Microwave
Cuisine: Italian
Seasonality: Summer

Ingredients (in desired quantities)

cherry tomatoes
carrots
cucumbers
red onion
lettuce
potatoes
corn, sweet, canned, drained
cheese
extra virgin olive oil
balsamic vinegar glaze

Tools

Microwave Oven
Salad Bowl

How to Prepare the Summer Potato Salad

First, cook the potatoes, I cook them in the microwave as you probably already know.
👉 To optimize time, the potatoes can be cooked during the preparation of the other ingredients, in any case, it involves short times: I cooked two potatoes, time about 5 minutes. For further clarification on cooking potatoes in the microwave, I refer you to the dedicated article.
Wash and chop or slice all the vegetables.
I sliced the cucumber thinly without peeling it, while for the carrots, I cut them into thick slices, especially because my kids like crunchy carrots, whereas they don’t particularly enjoy cucumbers, so if it’s super-thin, they’ll eat it while only complaining a little.
Cut the cheese into cubes.
I used a mix of Asiago and smoked Scamorza, but for this kind of mixed salads, I don’t limit myself: all hard or string cheeses work well for me (the smoked Scamorza, however, “works well” here).
Add the boiled potatoes, cold if you have time to let them cool, but even just slightly warm will do.
Dress with a drizzle of oil, just a little is enough, and equally little balsamic vinegar in cream.
Mix.
Enjoy immediately or after a short rest in the fridge.

Salt-Free Tips

No Salt Salads benefit from the absence of salt because, especially if they need to be prepared in advance, they don’t get “cooked” by the salt and remain crunchy longer. 😉

Have you ever read my salt-free tips? Here they are!

If you’re interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate should get used to it slowly and should not notice the gradual reduction.
▫ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules
▫ Prefer fresh foods.
▫ Avoid water-based cooking, prefer cooking methods that don’t disperse flavors (griddle, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a break from the rule. It’s good for the mood and helps to persevere.

If you don’t want to, or can’t, give up salt:
▫ You can still try my recipes by salting according to your habits.