Today we talk about a typically summer dish, potato salad, enriched with asparagus and zucchini flowers, to which we can add many other ingredients, according to taste and what we already have in the pantry and fridge. It is a very practical recipe, as it can be prepared well in advance; moreover, it is versatile, very easy, rich, colorful, vegetarian or not, to enjoy at home, at work or in your free time, according to your needs.
- Difficulty: Very Easy
- Cost: Economic
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lbs potatoes
- 10 zucchini flowers
- 18 oz asparagus
- 10 cherry tomatoes
- 30 olives
- to taste spring onion
- to taste fine salt
- to taste extra virgin olive oil
Steps
Boil the potatoes with their skins; when they are cooked (not falling apart, mind you), remove them from the water, wait about ten minutes and peel them without burning yourself.
Wash the asparagus and remove the part of the stem that is too hard and woody, not edible.
Boil them in already boiling salted water for about 5 minutes. Then, drain them and quickly run them under cold running water to stop the cooking process.
Wash the tomatoes (you can use salad tomatoes or other types) and dice them directly into a large bowl.
Wash the zucchini flowers, remove the stem and the inner pistil.
Cut the boiled and peeled potatoes into wedges, reducing them to the size you prefer and add them to the tomatoes.
Slice the asparagus into rounds.
Finely chop part of the fresh spring onion, pit the olives (black, green, dried, etc…).
Combine all ingredients in the bowl, season with oil and fine salt, mix, cover and place in the fridge to marinate for at least an hour.
The extra idea. This already delicious salad can be enriched with anchovies or tuna in oil, hard-boiled eggs, cubes of hard or melting cheese, grilled vegetables in chunks or strips and so on.
Bon appetit
