Zesty Potato and Zucchini Salad with Mustard Dressing

Potato and Zucchini Salad
Category: Side Dishes
Serves: 4

Ingredients:

Nutritional Information (per serving):

(Note: Values are estimates based on typical ingredient quantities.)

Instructions:

1. Prepare the Vegetables: Start by prepping the vegetables. Peel the potatoes and cut them into chunks of about 2 centimeters in size. Trim and slice the zucchini into similar-sized pieces.

2. Cook the Potatoes and Zucchini: Place the potato and zucchini chunks in a steamer and cook for about 10 minutes, or until tender but still firm. Once cooked, set them aside to cool slightly.

3. Prepare the Other Vegetables: While the potatoes and zucchini are cooling, rinse the cherry tomatoes and cut them in half. Peel and slice the red onion thinly.

4. Make the Mustard Dressing: In a small jar, combine the extra virgin olive oil and mustard. Add a pinch of salt and freshly ground black pepper. Close the jar tightly and shake it vigorously for a few seconds to emulsify the ingredients into a smooth dressing.

5. Assemble the Salad: In a large bowl, combine the cooked potatoes, zucchini, cherry tomatoes, red onions, and corn. Season with a pinch of salt and drizzle with a little extra olive oil. Gently tear the basil leaves and sprinkle them over the salad. Give everything a light toss to combine.

6. Dress the Salad: Pour the mustard and olive oil dressing over the salad and mix gently to coat all the ingredients with the flavorful dressing.

7. Serve: Garnish with a few more basil leaves for an aromatic touch. Serve the salad at room temperature or chilled.

Enjoy this refreshing and vibrant potato and zucchini salad as a perfect side dish for any occasion! It’s an ideal complement to grilled meats, roasted vegetables, or as a standalone light meal.

Notes: For an extra layer of flavor, try adding some crumbled feta or a sprinkle of parmesan cheese on top before serving.