Ingredients: |
Ingredients: 2 pounds red-skinned potatoes, cut into 1-inch pieces.
Kosher salt
1 large egg yolk
¼ cup apple cider vinegar
1½ Tablespoons whole grain Dijon mustard
¼ cup plus 1 Tablespoon Olive oil
Freshly ground black pepper
1 shallot, thinly sliced
1 Fresno chile or red jalapeño, with seeds, thinly sliced into rounds
1 green zucchini, cut into 1-inch pieces
1 yellow summer squash, cut into 1-inch pieces
1 cup scallion,, thinly sliced
½ torn fresh basil leaves
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Directions: |
Directions:1. Place potatoes in a large pot; add salted cold water to cover by 2-inches; bring to a boil.
2. Cook until potatoes are tender when pierced with a sharp knife, but not mushy. (12-15 minutes)
3. Drain potatoes and set aside.
4. Whisk egg yolk, vinegar, and Dijon mustard in a small bowl.
5. Whisking, constantly, add ¼ cup olive oil, drop by drop, until well emulsified.
6. Season dressing with salt and pepper and set aside.
7. In a large skillet, heat remaining 1 Tablespoon olive oil over medium-high heat.
8. Add 1 shallot, thinly sliced and chile; cook, stirring occasionally until shallot is soft & fragrant;
(about 3-4 minutes.)
9. Add squash & zucchini; cook, stirring occasionally, until tender, but not mushy. (5-6 minutes)
10. Combine potatoes, squash mixture, 1 cup thinly sliced scallions, & basil in a large bowl.
11. Drizzle with some Dijon dressing and toss to coat. Season with salt & pepper.
Serve chilled or at room temperature. |
This recipe for POTATO AND ZUCCHINI SALAD is from