Shredded Potato & Zucchini Salad

Source: Ecological Cooking
Date tried: June 2/17
Yield: 4 servings
Time needed: Quick to put together but allow and hour or two to chill

Prior preparation needed,
Peel, cook and shred potatoes

I found this a unique salad. In all my years of making potato salad, I had never thought of shredding them instead of chopping them into cubes. But it works well with the shredded zucchini. The dressing (mayonnaise + French dressing) accounts for most of the flavour.

Shredded Potato & Zucchini Salad

Shredded Potato & Zucchini Salad
1/4 cup olive oil
3 cups potatoes, peeled, cooked and shredded
1 cup shredded zucchini
1/2 cup grated onion
1/4 tsp. garlic powder
1/4 tsp. dill seed
1/4 cup tofu mayonnaise
1/4 cup French dressing

Pour olive oil over potatoes.
Add zucchini and onion and toss lightly.
Mix in remaining ingredients and stir gently.
Chill before serving.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s