Faux Potato Salad

Before I adopted the low-carb lifestyle, potato salad was a perennial side dish for any
grilled fare on the menu.

Today, I don’t miss the carbohydrate-laden white tuber at all, as there are so many other
tasty veggie alternatives out there.

The following recipe is my version of a “faux” potato salad, made with lightly fried
zucchini/summer squash. Together with homemade mayonnaise, Smetana (or crème
fraîche), onion, and capers, it’s even more appetizing than its original incarnation.

Smetana is a cultured heavy cream with a fat content of 42%, originally from Russia.

Crème fraîche will work if Smetana is unavailable in your area.

Zucchini Salad
• 1⅔ cups (400 ml) of diced zucchini
• 2 tablespoons butter
• ¼–½ teaspoon salt
• ¼–½ teaspoon freshly ground black pepper
• 2 teaspoons lemon juice

Salad Dressing:
• 3⅓ fl. oz. (100 ml) mayonnaise (see recipe on page 42)
• 3⅓ fl. oz. (100 ml) Smetana (or crème fraîche)
• ¼ cup (50 ml) finely chopped onion
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped dill
• 2 tablespoons capers

Peel and dice the zucchini into ½-inch (1 cm) cubes. Fry them lightly in butter for a few
minutes; season with salt, pepper, and lemon juice.

Start off with the smaller amount of salt and pepper, and adjust the seasoning if needed
after the salad has been mixed.

While the zucchini cools, mixing the dressing. Then combine the two. Place the salad in
the refrigerator for a while to let the flavors develop.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund