Mom Peck's Potato Salad
Ingredients
- 6 large potatoes, left whole
- 2 zucchini, cut into 1/2 inch (1.5 cm) cubes
- 2 C. (200 g) fresh green beans, trimmed and cut into 1-inch (2.5 cm) pieces
- 1/4 C. (60 ml) olive oil
- Juice of 1 lemon
- 1/2 tsp. salt
Instructions
- Place the whole potatoes in a large saucepan and cover with salted water. Cook until tender (test by piercing with a fork). Drain and cool; peel off the skins and dice into 1-inch (2.5 cm) cubes or 1/2 inch (1.5 cm) slices.
- Meanwhile, separately steam the zucchini and then the beans in a little salted water until tender but not mushy. Drain and set aside to cool.
- Combine all 3 vegetables in a bowl. Toss gently with olive oil and salt.
- Just before serving squeeze the lemon over the salad and toss again gently. Check the seasonings--you may like it with more olive oil, salt or lemon juice. Serve at room temperature.
- For a little more "pizzazz", add 2 green onions, thinly sliced, and a sprinkle of oregano.
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