Chilled, Crunchy Zucchini Salad with Yogurt, Dill, Potatoes & Eggs
A refreshing, light, and simple meal that’s perfect for a warm day!
Ingredients
- 2 medium zucchini
- 3–4 medium potatoes
- 2 large eggs
- ¾ cup plain or Greek yogurt
- 1–2 tablespoons fresh dill, finely chopped
- 1 small garlic clove, minced, optional
- 1 teaspoon lemon juice
- Salt and black pepper, to taste
- 1 teaspoon sugar, optional
- 1 tablespoon olive oil
Instructions
- Cook the potatoes: Place the potatoes in a pot of salted water and cook until tender. Drain, let them cool, then cut into bite-sized pieces.
- Boil the eggs: Cook the eggs until hard-boiled, about 9–10 minutes. Cool completely, peel, and cut into quarters or slices.
- Prepare the zucchini: Wash the zucchini and slice it very thinly. Sprinkle with a little salt and let it sit for about 10 minutes. Gently squeeze out any excess liquid.
- Make the yogurt dressing: In a bowl, combine the yogurt, fresh dill, lemon juice, black pepper, and minced garlic. Add the sugar if you prefer a slightly sweet and tangy flavor.
- Combine: Add the zucchini to the yogurt dressing and gently toss until well coated.
- Assemble: Arrange the cooked potatoes on a serving plate, spoon the chilled zucchini salad over or beside them, and add the boiled eggs.
- Drizzle with a little olive oil and sprinkle with extra fresh dill.
Serving Tip
For the best flavor, refrigerate the zucchini salad for 20–30 minutes before serving. It becomes extra refreshing and crunchy when nicely chilled.