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🍽️ Fresh Potato and Zucchini Salad

273 kcal · 30 min · 4 servings

Ingredients

• 800 g potatoes
• 10 cm zucchini
• 0.25 l water
• 1 tbsp vegetable broth
• 1 tbsp mustard
• 1 tsp sambal oelek
• 3 tbsp white wine vinegar
• salt
• 5 tbsp seed oil
• 1 bunch parsley

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Cook the potatoes for about 25 minutes until tender.
4. 4. Drain the water and let the potatoes drain briefly.
5. 5. Slice the still warm potatoes.
6. 6. Bring water to a boil in a small pot.
7. 7. Remove the pot from the heat.
8. 8. Stir in the broth, mustard, sambal oelek, vinegar, salt, and oil.
9. 9. Mix the sauce with the potato slices.
10. 10. Let the salad marinate for about 1 hour.
11. 11. Wash the zucchini.
12. 12. Shave the zucchini into very thin slices.
13. 13. Wash the parsley.
14. 14. Pat the parsley dry with a kitchen towel.
15. 15. Finely chop the parsley leaves.
16. 16. Fold in the zucchini slices and the parsley into the potato salad.
17. 17. Serve the salad on lettuce leaves.

Nutrition per serving

• kcal: 273
• Protein: 5 g · Fett/Fat: 13 g · Carbs: 33 g