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Potato salad with carrots and zucchini

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Ingredients for 6 servings:

  • 500 g potatoes, peeled, boiled, halved slices
  • 400 g carrot(s), peeled, cut into fine strips
  • 600 g zucchini, cut into halved slices
  • 4 tbsp vinegar, a light variety
  • 1 tsp mustard
  • 1 garlic clove(s), finely chopped
  • 6 tbsp oil
  • 4 sprigs of parsley, finely chopped
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

summery, light salad

Place the potatoes, carrots, and zucchini in a salad bowl and toss to combine. Make a vinaigrette with the vinegar, mustard, garlic, and oil and season with salt, pepper, and parsley. Pour the vinaigrette over the salad and toss to combine. Let the salad marinate for at least 2 hours before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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