Not another zucchini recipe! Perhaps you have noticed a thread in some of these recipes: I aim to lower the carb content of some favorite recipes plus get more vegetables into the diet. In this case, I am making good use of the relatively bland, non-starchy zucchini that is abundant and inexpensive– especially if you garden or know someone who does.
I’ve always loved potato salad in the summer when it’s a relief to serve cold foods. This version is lighter (as you would expect since it dilutes the potato with zucchini) but still very satisfying. We didn’t miss the eggs when I served it, but if you have some boiled eggs on hand you could add a few. We had this with some wild salmon, sauerkraut, and cucumber-parsley-mint juice last night for a simple meal.
3 medium-sized (about 3 inches in diameter) red potatoes, unpeeled but scrubbed and cut into 3/4 inch pieces
1 zucchini, about 8 inches long and 2 inches round, quartered lengthwise and then cut across into 1/2 inch pieces
1 medium-sized onion, finely chopped
1 stalk celery, finely chopped
1 dill pickle, chopped
1/4 cup mayonnaise (I had homemade with olive oil on hand)
1 Tbsp. prepared yellow mustard
1/4 cup extra-virgin olive oil
salt, pepper to taste
Steam potatoes covered in a vegetable steamer until tender when pierced with a fork. Remove from heat and steam and allow to cool while proceeding with preparing other ingredients.
In a medium-sized serving bowl, whisk the mustard and mayo until smooth. Add the olive oil and blend well. Add the onion, celery, and pickle. If you have the time, allow this mixture to marinate 20-30 minutes to mellow the raw onion.
Now add the potatoes and zucchini and mix thoroughly. Add salt and pepper to taste. Best served immediately. It is good the next day but the zucchini pieces won’t be as crisp.