Potato & Grilled Zucchini Salad with a Citrus Herb Pesto
7 medium yellow potatoes, scrubbed and skin left on
2 zucchini, sliced in ¼ inch rounds
6 green onions, thinly sliced, white & green parts
2 tbsp. extra-virgin oil
Salt & fresh ground pepper
4 soft boiled eggs, cut in half (optional)
1 cup extra-virgin olive oil
Juice of 1 fresh lime
¼ cup garlic scapes, roughly chopped or 3 large garlic cloves, chopped
¼ cup each fresh basil, mint and oragano
Salt and fresh ground pepper
Place potatoes into a large pot and cover with salted water. Bring to a boil and reduce heat to medium-low, cover, and simmer until tender, about 20-25 minutes. Drain and cut into cubes. Set aside to cool completely.
In a food processor, add all the pesto ingredients except the salt & pepper. Process until smooth. Season with salt & pepper and set aside.
Preheat grill to medium-high heat.
Toss zucchini with oil and season with salt & pepper. Heat grill basket on grill and add zucchini.
Grill zucchini for 5-6 mins until soft and grill marks form. Stir occasionally for even grilling.
In a large bowl, add cooled potatoes, zucchini and green onions. Toss with pesto and top with eggs if you are using.
SERVINGS 4-6 | PREP & COOK TIME 45 mins