Adapted from CookWise: The Hows & Whys of Successful Cooking with Over 230 Great-Tasting Recipes, by Shirley Corriher.
Copyright 1997 Lynne Rossetto Kasper, All Rights Reserved
Place the potatoes in a large pot and add enough salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Be sure they are cooked! Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl.
Use only small young zucchini for this salad.
The dish is best eaten right away.
Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001, Sally Schneider.
Adapted from Lettuce in Your Kitchen by Chris Schlesinger and John Willoughby (William Morrow and Company, Inc., 1996). Copyright 1996 by Chris Schlesinger and John Willoughby.