Summer Fresh Potato Salad

READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    small red potatoes, cubed
  • 1
    ear of corn
  • 18
    onion, minced
  • 1
    round zucchini, diced
  • 1
    egg, hardboiled and sliced
  • 2
    tablespoons olive oil mayonnaise
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DIRECTIONS

  • Cook potatoes in boiling water for approximately 15 minutes or until tender. (you can add egg to the pot for cooking, if you do not have a hard-boiled egg on hand).
  • Rinse in cold water to prevent further cooking. Drain.
  • Cook corn and zucchini in a pan over medium flame for 1-2 minutes, until tender.
  • Mix all ingredients together in a bowl.
  • Salt and pepper to taste.
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