Zucchini potato salad is a very simple and very flavorful salad recipe in which boiled potatoes, steamed zucchini, yellow squash and radish is dressed with basil vinaigrette.
The basil vinaigrette is tangy and aromatic in which basil, garlic, dijon mustard, apple cider vinegar and extra virgin olive oil is blended together. The different textures and flavourful vinaigrette make this salad quite popular and super tasty. It is very important to give the zucchini potato salad a rest as tender and creamy potatoes and zucchini absorbs all the flavours of basil and cider vinegar.
Zucchini Potato Salad Recipe
Course: Appetizers, SaladsCuisine: FusionDifficulty: Medium6
servings10
minutes25
minutes1
hourAn easy and healthy salad recipe in which steamed squash or zucchini and potatoes are tossed with creamy basil vinaigrette.
Ingredients
5 medium zucchinis and yellow squash together about 1.8 pounds
1 pound of red or yellow potatoes, boiled and cut into bite-size pieces
8 ounce of radishes, quartered
For vinaigrette
1/3 cup of sweet basil
3 Tbsp of extra virgin olive oil
2 Tbsp of apple cider vinegar
3 garlic minced
3 tsp of dijon mustard
Salt to taste
1/2-3/4 tsp of black pepper crushed
Directions
- Cut the zucchinis and yellow squash into halves and steam it for 8-10 minutes until the zucchini is cooked but still crunchy. Let it cool down completely and chop both the squashes into 1-inch pieces.
- Now in a big bowl mix boiled potatoes, zucchini, squash and radishes.
- For dressing, in a blender, process basil. garlic, extra virgin olive oil, vinegar, mustard, salt and pepper together into a smooth sauce.
- Now pour the dressing over the potato mixture and toss well.
- Let the zucchini potato salad rest for at least 1 hour.
- Serve zucchini potato salad with grilled or roast chicken or fish.
