Zucchini salad with eggs

BBQ or potluck, here we come! Zucchini stands in for potatoes in this spiced-up makeover of the classic summer fave, potato salad. All of the creamy flavor, and (almost) none of the carbs!
BBQ or potluck, here we come! Zucchini stands in for potatoes in this spiced-up makeover of the classic summer fave, potato salad. All of the creamy flavor, and (almost) none of the carbs!
USMetric
4 servingservings

Ingredients

  • 1½ lbs 700 g zucchini
  • 2 tablespoons 2 tablespoons butter or olive oil
  • 1 cup 225 ml mayonnaise
  • 4 4 hardboiled egg, choppedhardboiled eggs, chopped
  • ½ ½ green bell pepper, the seeds removedgreen bell peppers, the seeds removed
  • 3 oz. 75 g celery stalk, thinly slicedcelery stalks, thinly sliced
  • 3 oz. 75 g dill pickledill pickles
  • 2 oz. 50 g finely chopped scallionfinely chopped scallions
  • 3 tablespoons 3 tablespoons pickled jalapeños
  • 2 tablespoons 2 tablespoons finely chopped fresh chives
  • ½ tablespoon ½ tablespoon Dijon mustard
  • salt and pepper

Instructions

Instructions are for 4 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 big bowl and add the zucchini once it's cool.

Tip!

Not a fan of hardboiled eggs? Then try this egg-free version of our Zucchini Salad.

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