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  • Writer's pictureBobbi Jo Lathan

Potato Tomato Zucchini Salad

Updated: Dec 29, 2023

zucchini Cheese bread

Potato Tomato Zucchini Salad

Recipe by: Bobbi Jo Lathan

Recipe type: Side Dish

Cuisine: Southern


10 mins


55 mins


1 hour 5 mins


12 to13 red potatoes or new potatoes

(approximately 1 lb. bag), scrubbed

1 teaspoon salt

3 whole fresh zucchini, cleaned with the ends

cut off

1 small white onion, thinly sliced

1 cup cherry tomatoes, each one cut in half

2 tablespoons fresh dill, stems removed

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper


½ cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

3 cloves freshly pressed or minced garlic

4-5 packets of Stevia sweetener


1. Put your whole red potatoes into a big pot and cover them with water. Add the salt to the water and bring the potatoes to a boil.

2. Once the water is boiling, add the whole zucchini into the pot, on top of the potatoes. Only let the zucchini boil for approximately 3-4 minutes and then remove them with tongs to a plate to cool.

3. Continue cooking the potatoes for around 15-20 minutes, or until you can stick a knife into a few potatoes and the inside is soft. Don’t cook them until the skins are falling off, that’s too long.

4. Drain the potatoes and allow them to cool without refrigerating! Just let them come to room temperature. That’s the trick to this recipe! Same with the zucchini.

5. While the potatoes are cooling, we’ll make the vinaigrette. Combine the olive oil, Balsamic vinegar, Dijon mustard, pressed garlic, and Stevia in a jelly jar. Close the lid and shake like heck until it’s emulsified. Remove the lid and then taste the dressing. If you want it a little sweeter, add another Stevia packet.

6. Once the vegetables have come to room temperature and you’re ready to assemble the salad, get out a big serving bowl. Cut each red potato in half, slice the zucchini into 1-inch

chunks, and add it all to the bowl. Add the thinly sliced onion and the halved cherry tomatoes and fresh dill. Sprinkle with the salt and black pepper. Do not toss until you’ve added the vinaigrette.

7. Pour your vinaigrette over the potato salad and carefully toss with some wooden spoons to coat with the dressing. (You don’t want to over-toss, as that will break up the potatoes.)

Now, say a little “Thank you!” to the great state of Idaho for providing you with such delicious little red potatoes, and for the compliments that you’ll receive from all your

happy dinner guests!



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