featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, June 19, 2012

COOKING WITH CLORIS - PICKLED ZUCCHINI POTATO SALAD


Last week Cloris provided a recipe for making pickled vegetables from pickle brine. If you’re planning to pickle some of your zucchini this summer, here’s a recipe you can save for pickled zucchini potato salad. -- AP

PICKLED ZUCCHINI POTATO SALAD
(serves 6)

Ingredients:
1-1/2 lbs. fingerling potatoes
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1 cup pickled zucchini slices

Cook the potatoes in boiling water until tender. Drain. Cool with cold water. Cut potatoes in half lengthwise when cool.

Whisk together olive oil, vinegar, mustard, and salt. Pour over potatoes and toss to coat.

Fold in zucchini slices.



Sounds yummy, doesn't it, readers? Perfect for a hot summer day. Post a comment to enter the drawing for a book from our guest author on Friday. -- AP

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