serves: 6 servings
Poached zucchini, cut into rounds or cubes, is a terrific salad ingredient. This salad is a lovely combination of tastes and colors but you can follow this basic approach without the potatoes, without the eggs, or even without the onions. If you are preparing zucchini and potatoes for salad, it's easy to cook them in one pot of water. Start boiling them together and remove the zucchini when they are "droopy" as described above. Usually the potatoes will need to cook a bit longer, until they are easily pierced with a fork or sharp knife. Let everything cool then toss your salad and dress it just before serving.
2 small Yukon Gold potatoes, diced
1 pound zucchini, diced
2 hard boiled eggs, sliced
⅔ cup red onion, sliced into thin half-moons
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
¼ teaspoon salt
freshly ground black pepper
In a pot of salted boiling water add the potatoes and zucchini. Cook until tender but not over-done. Strain the potatoes and zucchini and run under cold water to stop the cooking process. Combine the cooked potatoes, zucchini, eggs and onion in a bowl. In a seperate small bowl mix the olive oil and vinegar and whisk. Season to taste with the salt and freshly ground pepper.
Add the simple vinegarette to the vegetable mixture and toss well.