Grilled Zucchini with Lemony Potato Salad

Going out with bare legs for the first time in months. The scent of magnolia in the air on my way home. Having dinner in the park, watching people and their dogs. The fresh air in my face when I bike late at night.  Mornings that feel like being on vacation in the south of the country. 

I dream of sun tanning, wearing 50s dresses, going to the seaside, having a picnic. I would bring this lemony, peppery potato salad and grilled zucchini, and a bottle of white wine.


Grilled Zucchini with Lemony Potato Salad

(both would work great as sides, too)

(serves 4)


4 small zucchinis

800g baby potatoes (or  6 regular waxy potatoes)

2 tbsp olive oil

2 + 1 tbsp lemon juice, divided

1 tbsp grainy mustard

1 tsp grainy pepper, preferably red

1 tsp salt

1 heaped tsp sugar (or other sweetener)

1 tbsp chopped fresh mint

1 tbsp chopped fresh parsley (optional)

Greens for serving

Start with the zucchinis. Wash them, cut off the ends, slice vertically into three parts and again in half, to make long stripes, about 1.5 cm thick. Or cut into just as thick coins. Sprinkle with salt, set aside.

Prepare a marinade: in a bowl mix 2 tbsp lemon juice with 2 tbsp olive oil, pepper, salt. Add zucchini. This is going to serve as the base for dressing at the end, so don’t spill it.

Fill a pot with 2-3 cups water, add ½ tbsp salt and put on high heat. Wash the potatoes, you don’t need to peel the baby ones but there might be some dark spots worth cutting out. If you go with regular potatoes, peel them and cut into 2cm chunks. Place them in the water, set a timer for 10 minutes.

 After that time, check the potatoes for doneness, if a fork easily goes through them, they are ready. Drain in a colander, and cool down by rinsing in cold water. Add 1 tbsp lemon juice. Mix with parsley if using.

Heat up a grilling pan over high heat (water should evaporate immediately if you drop some on the pan). Place the zucchini slices in a single layer, cook for 4 minutes per side.

In the meantime, transfer the remains of the marinade into a cup, add sugar, mustard and taste. You may need some extra lemon juice or pepper.

Divide the potatoes and zucchinis between plates, sprinkle with mint, add your greens and pour the dressing on top. Eat outside, preferably.