Zucchini salad

Zucchini salad

Zucchini stands in for potatoes in this low-carb makeover of the classic summer fave, potato salad. All of the creamy flavor, and (almost) none of the carbs! Perfect for picnics and barbecues.

Zucchini salad

Zucchini stands in for potatoes in this low-carb makeover of the classic summer fave, potato salad. All of the creamy flavor, and (almost) none of the carbs! Perfect for picnics and barbecues.
USMetric
6 servingservings

Ingredients

  • 2 lbs 900 g zucchini
  • 2 tbsp 2 tbsp butter or olive oil
  • salt and pepper
  • 3 oz. 75 g celery stalk, finely slicedcelery stalks, finely sliced
  • 2 oz. 50 g chopped scallionchopped scallions
  • 1 cup 225 ml mayonnaise
  • 2 tbsp 2 tbsp fresh chives, finely chopped
  • ½ tbsp ½ tbsp Dijon mustard

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Peel and cut the zucchini into pieces that are about half an inch (1-1.5 cm) thick. Use a spoon to remove the seeds. Place in a colander and add salt. Leave for 5-10 minutes and then cautiously press out the water.
  2. Fry the cubes in butter for a couple of minutes over medium heat. They should not brown, just slightly soften. Set aside to cool.
  3. Mix the other ingredients in a large bowl and add the zucchini once it's cool.

Tip!

You can prepare the salad 1-2 days ahead of time; the flavors only enhance with time.

For tasty variety, go ahead and add a chopped hard boiled egg! Or try this jazzed up version—our Zucchini Salad with Eggs.

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2 Comments

  1. Michelle
    I made this adding the hard boiled egg, fresh herbs and a diced sweet pepper. It is very good, tasting like potato salad. Since I never liked cold potatoes this is a perfect recipe!
  2. Susie
    Gosh this is delicious! I’ve got a glut of zucchini, and this recipe is the perfect answer. It’s quite nice warm, well, I couldn’t wait!

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