Potato Salad With Lots of Zucchini
I came up with this recipe when I was living in Canada. The cucumbers sold there were a bit different from Japanese cucumbers, so I started adding other vegetables instead. I add a tiny bit of Canadian maple syrup as a secret ingredient.
If you add a small amount of capers, the flavor will really come together. (You can omit them if you like though.) Just a little drizzle of maple syrup (or honey) also makes a difference. It has a much ricer flavor than sugar. For 4 servings. Recipe by Usshi
Potato Salad With Lots of Zucchini
I came up with this recipe when I was living in Canada. The cucumbers sold there were a bit different from Japanese cucumbers, so I started adding other vegetables instead. I add a tiny bit of Canadian maple syrup as a secret ingredient.
If you add a small amount of capers, the flavor will really come together. (You can omit them if you like though.) Just a little drizzle of maple syrup (or honey) also makes a difference. It has a much ricer flavor than sugar. For 4 servings. Recipe by Usshi
Cooking Instructions
- 1
Cut the potatoes into easy to eat pieces, and boil in slightly salted water.
- 2
When the potatoes cooked through drain them well, add the vinegar (or lemon juice) while still hot, and return the the pan and shake around to distribute the vinegar.
- 3
Slice the onion with a slicer, and put into a bowl of water.
- 4
Slice the zucchini with a slicer.
- 5
Bring a pot of lightly salted water to a boil and put in the zucchini slices. When it comes to a boil again drain and put the zucchini in cold water, and drain again immediately
- 6
Squeeze out the onion and zucchini tightly to expel as much moisture as possible. Chop up the capers if you are using them. Drain the oil from the tuna.
- 7
Mix the potatoes, onions, zucchini, tuna, mayonnaise, grainy mustard, maple syrup and capers in a bowl.
- 8
Adjust the seasoning with salt and pepper to finish.
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