Summer Fresh Potato Salad

1. 1

   Cook potatoes in boiling water for approximately 15 minutes or until tender. (you can add egg to the pot for cooking, if you do not have a hard-boiled egg on hand).

2. 2

   Rinse in cold water to prevent further cooking. Drain.

3. 3

   Cook corn and zucchini in a pan over medium flame for 1-2 minutes, until tender.

4. 4

   Mix all ingredients together in a bowl.

5. 5

   Salt and pepper to taste.

No additional tips available.