Food Recipes
Courgettes and Potatoes Salad
[featured-images]Lovely filling potatoes absorbing the tangy dressing, with refreshing courgettes and creamy eggs! Can you call it a dinner? Yes, she said.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Courgettes and Potatoes Salad
Servings: 5 People
Ingredients
- 6 Courgettes , dark green ones
- 3 Large Potatoes
- 20 Cherry Tomatoes , halved
- 3 Eggs , hard boiled, cut in four
- 2 tbsp Capers , roughly chopped
- 3 Scallions , white and green parts, finely chopped
- 12 Black Olives , optional
- 3 tbsp Parsley , finely chopped
- 1 tbsp Dijon Mustard
- 1 tbsp dry Oregano
- 3 tbsp Red Wine Vinegar
- 4 tbsp EVOO , Extra Virgin Olive Oil
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Place a large pot filled with water on high fire. Cover and when it comes to a boil add the courgettes and the potatoes. Cook the courgettes for about 15’, to soften a bit, and the potatoes for an extra 10’. Remove from the pot and allow to cool.
- Once cool enough to handle, cut the courgettes into thick slices, peel the potatoes and cut them the same size chunks as the courgettes.
- In another small pot filled with water add the eggs, bring to a boil and cook for 8’. Remove from the pot and allow to cool.
- Make the dressing by add into a bowl the mustard along with the oregano, vinegar, salt and pepper. Slowly drizzle the oil while whisking.
- To assemble the salad, use a flat plate and add the courgettes with the potatoes, tomatoes, capers, scallions, optionally the olives and the parsley. Pour the dressing and fold gently. Finally add the eggs and serve.
