Mom Peck's Potato Salad

Yield: Serves 6-8


  • 6 large potatoes, left whole
  • 2 zucchini, cut into 1/2 inch (1.5 cm) cubes
  • 2 C. (200 g) fresh green beans, trimmed and cut into 1-inch (2.5 cm) pieces
  • 1/4 C. (60 ml) olive oil
  • Juice of 1 lemon
  • 1/2 tsp. salt


  1. Place the whole potatoes in a large saucepan and cover with salted water. Cook until tender (test by piercing with a fork). Drain and cool; peel off the skins and dice into 1-inch (2.5 cm) cubes or 1/2 inch (1.5 cm) slices.
  2. Meanwhile, separately steam the zucchini and then the beans in a little salted water until tender but not mushy. Drain and set aside to cool.
  3. Combine all 3 vegetables in a bowl. Toss gently with olive oil and salt.
  4. Just before serving squeeze the lemon over the salad and toss again gently. Check the seasonings--you may like it with more olive oil, salt or lemon juice. Serve at room temperature.
  5. For a little more "pizzazz", add 2 green onions, thinly sliced, and a sprinkle of oregano.

Step-by-Step Instructions

Leave a Reply

Your email address will not be published. Required fields are marked *