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Summer Fresh Potato Salad

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“Inspired by fresh ingredients from a recent trip to my local farmers market. I thought that the zuchinni added a great texture to the salad, and the corn brings a subtle sweetness. I hope you enjoy this as much as I did!”
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

Directions

  1. 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).
  2. Rinse in cold water to prevent further cooking. Drain.
  3. Cook corn and zucchini in a pan over medium flame for 1-2 minutes, until tender.
  4. Mix all ingredients together in a bowl.
  5. Salt and pepper to taste.

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