Potato & Zucchini Salad
I love a classic, mustardy potato salad in the summer, and I also like filling it out with other summery ingredients - zucchini in this case. The addition of zucchini/summer squash adds variation in flavor and texture, makes the salad a bit lighter, and takes advantage of one of summer’s most abundant crops.
Potato & Zucchini Salad
serves 4-6
1 1/2 lbs/680 g small potatoes of any kind
sea salt
3 tablespoons olive oil, plus more for searing the zucchini
2 medium zucchini and/or summer squash, sliced into 1” pieces
1/4 red onion or 1 small shallot, minced
2 tablespoons red wine vinegar
lemon zest + 2 tablespoons lemon juice
1 tablespoon Dijon mustard, or a mixture of Dijon and grainy mustards
freshly ground black pepper
large handful dill, finely chopped
Add the potatoes to a medium pot, cover with water, salt well, and set to a boil. Boil until tender, 15-30 minutes, depending on the potatoes. Optionally, peel the skins off the cooked potatoes (they should come off very easily). Halve or quarter the potatoes.
Heat a large skillet over medium high heat. Add enough oil to lightly coat the bottom. Arrange the zucchini/squash in the skillet in a single layer and sprinkle with salt. Let sear until the undersides are golden, 3-5 minutes, then flip and repeat with the other side.
In a large bowl (where you’ll be serving the salad), combine the onion, vinegar, lemon zest and juice, mustard, plenty of black pepper, and salt to taste. Whisk to combine. Add the 3 tablespoons of olive oil while whisking, making sure that it’s fully emulsified.
Add the potatoes, zucchini/summer squash, and dill to the bowl with the dressing. Stir to combine. Serve at room temperature or cold.
Intuitive Cooking Takeaways
You can make this salad with potatoes only, just add more to compensate for the zucchini. The salad can also be filled out with cooked lentils or other beans of choice. Feel free to use any tender herbs you like here if dill isn’t your thing - basil, parsley, green onion, chives, etc. If you prefer a little sweetness in your potato salad dressing, feel free to add a little maple syrup or sugar, to taste.