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:
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
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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