Summer Fresh Potato Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Inspired by fresh ingredients from a recent trip to my local farmers market. I thought that the zuchinni added a great texture to the salad, and the corn brings a subtle sweetness. I hope you enjoy this as much as I did! Ingredients:
4 small red potatoes, cubed |
1 ear of corn |
1/8 onion, minced |
1 round zucchini, diced |
1 egg, hardboiled and sliced |
2 tablespoons olive oil mayonnaise |
Directions:
1. Cook potatoes in boiling water for approximately 15 minutes or until tender. (you can add egg to the pot for cooking, if you do not have a hard-boiled egg on hand).
2. Rinse in cold water to prevent further cooking. Drain.
3. Cook corn and zucchini in a pan over medium flame for 1-2 minutes, until tender.
4. Mix all ingredients together in a bowl.
5. Salt and pepper to taste.
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