small new potatoes
• 21 kcal
• 690 kcal kcal
plain natural yogurt
• 25 kcal
apple cider vinegar
• 21 kcal
Extra virgin olive oil
• 0 kcal
• 21 kcal
Calories refer to 100 grams of product
L’potato and zucchini salad it’s a side light and very tasty, perfect for summer. New potatoes, zucchini and carrots are quickly steamed to preserve all the valuable nutrients, then served with a fresh sauce and appetizing yogurt. A quick and easy recipe, which will seduce you with its consistency both crunchy and enveloping: you can accompany it with any second meat dish And of fish, or serve it as delicious appetizer, on the occasion of a dinner with friends. You can also transfer it to pretty glass jars and take it with you to work or for a picnic out of town. Find out how to make it by following our recipe step by step.
How to make a potato and zucchini salad
Wash the potatoes thoroughly, then cut them in half and then into quarters (1).
Place the potatoes in a steamer basket (2) and cook for about 7 minutes. Once cooked, transfer them to a bowl and set aside. Cut the carrots into sticks and then into cubes; steam them for 3-4 minutes and add them to the potatoes.
Clean the courgettes, wash them and cut them into cubes (3); steam them for about 2 minutes and transfer them to the bowl with the other ingredients.
Cut the onion into rings. In a small bowl, combine the yogurt with a few tablespoons of oil, capers and vinegar (4); finally add a third of the sliced onion.
Place all the necessary ingredients on the table (5). Mix the vegetables then add the remaining onion rings.
Divide the salad between individual bowls and serve with the yogurt sauce (6).
It is recommended to use new potatoes small in size and preferably organic, so that they can be enjoyed with all the zest.
To make the salad even fresher and more fragrant, you can add a little basil leaf and of mint, or season everything with a few drops of Genoese pesto.
You can add the vegetables you prefer, like peppers or green beans, and also enrich it with Taggiasca olives, diced ripe avocado, a few sun-dried tomatoes and a handful of pumpkin or sunflower seeds.
For a vegan version, prepare the sauce using it white soy yogurt (natural and without added sugars).
If you want, you can also add some cubes of greek feta cheese, a goat cheese or another cheese, for example first salt. Accompany it all with croutons, slices of toast or taralli, to obtain a unique light and complete dish.
If you do it in quantity, you can also opt for a version sautéed in the oven, add a few needles of rosemary and serve hot.
If you enjoyed this recipe, try the many versions of this typical summer dish.
The potato and zucchini salad can be stored in fridge, in a suitable airtight container, for maximum One day.