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. (¾ cup) 85 g (200 ml) celery stalk, finely slicedcelery stalks, finely sliced
  • 2 oz. (9 tbsp) 55 g (130 ml) chopped scallionchopped scallions
  • 1 cup 240 ml mayonnaise
  • 2 tbsp 2 tbsp fresh chives, finely chopped
  • ½ tbsp ½ tbsp Dijon mustard
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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 a sprinkle of 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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12 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!
  3. Joe
    This is fantastic! I added hard boiled eggs and a bit of crispy bacon. YUM!
  4. Dave
    This is delicious. Chives were too expensive where I shop so I used a little extra scallion and some finely chopped flat parsley. I bet this would also be great with either fresh dill or thyme, and I like the bacon idea.
  5. Brenda
    This is delicious. Several people at the potluck asked for the recipe. I can't wait to try it with bacon and boiled eggs. Maybe a little parmesan cheese as well.
  6. Artsbabydoll
    Omg this is delicious and easy to make!
  7. Amy
    Tried this dish this past weekend. It was delicious. I absolutely love potato salad and since I have had to change the way I eat potatoes are off the menu. This was a great substitution.
  8. Nancy
    I call this No-tato Salad, and make it like I used to make potato salad. Not sure how much that changes the nutrition values, but it is so incredibly good that I make it almost every week -- and my blood glucose is down 5 points. Low carb works.
  9. Debdog
    How much salt should be added to the cut zucchini in the colander?
    Reply: #10
  10. Crystal Pullen Team Diet Doctor

    How much salt should be added to the cut zucchini in the colander?

    Just a sprinkle will do the job. The recipe has been edited to reflect this. Thank you for letting us know it was not clear.

  11. marney
    Tried this and so good. Will be adding the hard boiled egg and bacon in the next round. But it is excellent just as written. Thanks
    Reply: #12
  12. Kerry Merritt Team Diet Doctor

    Tried this and so good. Will be adding the hard boiled egg and bacon in the next round. But it is excellent just as written. Thanks

    Sounds great! So glad you enjoyed it!

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