In Italy, this potato salad is known as Russian Salad. It has a thousand versions, most of them bound with plain or garlic mayonnaise. In this one, lightly steamed vegetables are splashed with vinegar while still hot, so they absorb the pungent aroma and flavor. A lemony vinaigrette binds the vegetables together. This salad looks especially pretty when made with red-skinned new potatoes and served in a cupped leaf of red radicchio. Butter lettuce or ruffled kale makes a nice presentation too.

Ann Lovejoy
Source: EatingWell Magazine, Charter Issue 1990




Ingredient Checklist


Instructions Checklist
  • Combine oil, garlic and lemon zest in a measuring cup; set aside. Arrange potatoes in a steamer basket. Add carrots and steam for 8 minutes. Add beans, zucchini and summer squash, and steam just until tender-crisp, 3 to 5 minutes longer. Do not overcook. Lift out steamer and transfer vegetables to a large bowl.

  • Add scallions and splash vegetables with 2 tablespoons of the vinegar mixture. Toss gently, and let sit until cooled, about 15 minutes. Combine remaining vinegar mixture with oil mixture and drizzle over salad. Season with salt and pepper and serve on lettuce leaves.

Nutrition Facts

168 calories; protein 4.9g 10% DV; carbohydrates 33.1g 11% DV; exchange other carbs 2; dietary fiber 5.6g 22% DV; sugars 6.5g; fat 2.9g 5% DV; saturated fat 0.5g 2% DV; cholesterolmg; vitamin a iu 6383.2IU 128% DV; vitamin c 33mg 55% DV; folate 74.8mcg 19% DV; calcium 62.8mg 6% DV; iron 2.1mg 12% DV; magnesium 61mg 22% DV; potassium 1085.5mg 30% DV; sodium 252.5mg 10% DV; thiamin 0.2mg 22% DV.