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1
Put the whole, unpeeled potatoes in a pot of boiling unsalted water to cover.
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2
Bring to a boil, cooking steadilybut not violentlyfor 2025 minutes.
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3
Test for donenessthe potatoes should be easily pierced with a fork.
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4
Dont let them crack or get mushy on the outside.
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5
When they are just cooked through, remove them, sprinkle the 1/4 teaspoon salt over them, and let cool.
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6
If you are using uncooked zucchini, cook them along with the potatoes, removing them after 20 minutes.
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7
Trim the ends of the zucchini and cut them crosswise into rounds, about 1/2 inch thick.
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8
(If the squash are fat, first slice them lengthwise to form half-round or quarter-round pieces.)
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9
Peel the potatoes and cut roughly into 1-inch chunks, about the size of the zucchini pieces.
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10
Peel the eggs and cut into wedges.
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11
To finish the salad, toss the squash and potato pieces together in a bowl, scatter the egg wedges and onion slices on top, and toss lightly.
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12
Drizzle over all the olive oil and the vinegar, sprinkle on the salt and grinds of pepper, and toss thoroughly to distribute the seasonings.
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13
Serve right away.
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14
Zucchini are most flavorful and appealing when they are young and firm.
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15
For all the dishes in this chapter, choose unblemished squash, about 6 inches long and no fatter than 2 inches in diameter.
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16
Three zucchini of this ideal size weigh about 1 pound.
