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

1. 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.
2. 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.
3. Combine all 3 vegetables in a bowl. Toss gently with olive oil and salt.
4. 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.
5. For a little more "pizzazz", add 2 green onions, thinly sliced, and a sprinkle of oregano.