Carol’s Potato Salad

  • 4 white potatoes
  • 2 carrots
  • 3 hard cooked eggs
  • 1 small zucchini
  • 1 small onion or 3 green onions with tops, chopped
  • 1 green pepper
  • 1 stalk celery
  • 4 radishes
  • 1 clove garlic
  • 3 tbsp chopped parsley
  • salt and pepper
  • 1 tsp thyme or fines herbes
  • Mayonnaise
  • 1 tsp vinegar

Boil potatoes in their jackets with carrots till tender. Drain and cool. Cut potatoes into large cubes and carrots into small cubes. Steam whole zucchini until barely tender. Cool and cut into small cubes. In a bowl, combine finely chopped green pepper, celery and onions. Add seasonings, herbs and garlic. Toss together carefully with cooked and cooled vegetables, adding enough mayonnaise to moisten well. Sprinkle on vinegar (garlic or cider vinegar is best) and toss lightly. Cover and refrigerate for a couple of hours to let flavours penetrate. Serve topped with sliced or quartered eggs, parsley and radish slices.