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)


Herb Pesto:

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.



Copyright © 2016 Irene Matys.

All Rights Reserved.

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