Last week while in Marksbury Farm Market, I saw some local zucchini begging me to buy it. Strange since I'm not zucchini's biggest fan. It must have known that I needed to branch out and continue trying it, and somehow it ended up in my shopping bag. When I got home, however, I wasn't really sure what to do with it. We had decided to grill that night, and I just love potato salad when grilling, so I thought I'd throw together what I had on hand into a potato and zucchini salad. It was a hit...even with my potato-salad-averse husband. This salad is really very simple and could be extremely versatile. You could try throwing in some other veggies, but if you get a talking zucchini like I did, it might get a little envious. ;-)
As a side note, I wanted to let you know about a fun culinary event happening in Louisville, Kentucky tomorrow (May 2nd). Chefs Cat Cora and Anthony Lamas (of Seviche in Louisville) will be doing a cooking demonstration at Macy's Oxmoor. RSVPs are requested, so jump on over to the website to find out more info!
Potato and Zucchini Salad with Dill
4-5 medium gold or red potatoes, chopped
1 small zucchini, trimmed, halved lengthwise and sliced thinly
1/4 cup thinly sliced green onions, both white and green parts
1/2 cup sour cream
2 tablespoons mayonnaise
3-4 teaspoons lemon juice
1 tablespoon fresh dill, minced
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
Boil the potatoes in salted water until fork tender. Drain and cool on a cookie sheet.
Place cooled potatoes, zucchini, and onions in a bowl. Mix sour cream, mayonnaise, 3 teaspoons lemon juice, dill, salt and pepper in a small bowl. Taste and add more lemon juice and/or salt to taste. Mix the dressing in with the vegetables gently. Refrigerate for at least two hours before serving.
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