Potato Salad With Lots of Zucchini

1. 1

   Cut the potatoes into easy to eat pieces, and boil in slightly salted water.

2. 2

   When the potatoes cooked through drain them well, add the vinegar (or lemon juice) while still hot, and return the the pan and shake around to distribute the vinegar.

3. 3

   Slice the onion with a slicer, and put into a bowl of water.

4. 4

   Slice the zucchini with a slicer.

5. 5

   Bring a pot of lightly salted water to a boil and put in the zucchini slices.

6. 6

   When it comes to a boil again drain and put the zucchini in cold water, and drain again immediately

7. 7

   Squeeze out the onion and zucchini tightly to expel as much moisture as possible.

8. 8

   Chop up the capers if you are using them.

9. 9

   Drain the oil from the tuna.

10. 10

    Mix the potatoes, onions, zucchini, tuna, mayonnaise, grainy mustard, maple syrup and capers in a bowl.

11. 11

    Adjust the seasoning with salt and pepper to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.