Disclosure: The United States Potato Board compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. Opinions expressed are our own.
Right away, I was excited about this contest knowing there would be some creative options besides the typical mayonnaise laden, hard boiled egg heavy, traditional American potato salad that I’m not overly fond of (I know Brianne @ Cupcakes & Kale Chips shares my sentiments.) That’s one reason why potatoes seem to be getting a bad rap lately which is unfortunate because they are a fantastic, delicious and versatile vegetable. It’s when we drown them in mayo or double fry them in lots of fat that we get into trouble. Did you know a medium potato has more potassium than a banana? And one serving (keep that skin on!) is only 110 calories & provides half of your daily Vitamin C requirements. So don’t dismiss the humble potato, especially during the summer when they really can shine in seasonal dishes.
And there are so many great potato options: russets, reds, yellows, whites, blue/purples and fingerlings! I used baby red & baby Dutch yellows in this grilled salad (see recipe note below.)
Now traditional insalata caprese (allegedly from the Isle of Capri) is tomato, fresh buffalo mozzarella and basil, dressed with olive oil & salt. This is pretty much my “go to” recipe all summer long as a base for salads, sandwiches, pastas, etc., so it was logical to use it as a base for a potato salad. After receiving the first (of many, I’m sure!) zucchini in my weekly CSA share, I figured why not throw them on the grill with the potatoes, too.Print
Grilled Potato & Zucchini Caprese Salad
- Yield: 6-8 servings 1x
- 1 pound baby red or baby Dutch yellow potatoes, scrubbed
- 1 1/2 cups sliced zucchini (about 1 medium)
- 2 tablespoons + 2 teaspoons olive oil
- 2 plum tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- 8 basil leaves, ripped in half
- Salt & black pepper
- Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to simmer and cook until fork tender, about 12 – 15 minutes. Drain and cool. Slice (leaving skin on.)
- On an outdoor grill or grill pan coated with cooking spray, place potato slices over medium-high heat. Cook 4 -5 minutes per side. Set aside.
- In a large bowl, toss zucchini slices with 2 teaspoons of olive oil. Place slices on grill and cook 2-3 minutes per side.
- On a large serving platter, layer rows of zucchini, tomato, potato, mozzarella and basil. Repeat until all ingredients are laid out.
- Right before serving, drizzle with 2 tablespoons of olive oil and season with salt & black pepper.
Recipe note: I tried a combo of baby red and baby Dutch yellow potatoes. Both were delicious – the baby red held up better to the boil/slice/grill process while color of the grilled Dutch yellow spuds made for a prettier presentation.