Baby potato and grilled zucchini salad

Preparation – 30 minutes

If you're not using pre-cooked baby potatoes, you can boil them first in boiling water. Rinse the zucchini and cut into slices, not too thick or too thin. Heat a grill pan over high heat and drizzle the zucchini slices with olive oil.

Grill the zucchini slices on both sides until the grill pattern is visible, then transfer them to a plate. Season with salt and pepper immediately and set aside.

Cook the bacon nice and crispy in the grill pan and then cut it into quite large pieces.

Heat a dash of olive oil in a medium-sized skillet and cook the baby potatoes on low heat for a few minutes. Then turn up the heat so the outside will become nice and crispy.

The potatoes are ready when they are fully cooked and the outside is crispy. If you're using a handful of snow peas or green beans, you can briefly cook them with the potatoes.

Create a simple dressing by combining mustard with red wine vinegar. Then gradually add the olive oil and keep mixing with a whisk.

You can make this dressing right away in the large bowl. Season the vinaigrette with salt and pepper and a generous tablespoon of pesto. Stir the dressing into the potatoes and let it cool down a bit.

Finishing the baby potato and grilled zucchini salad – 10 minutes

Rinse the lettuce if needed and remove excess water with a salad spinner. Rinse the cherry tomatoes and cut them in half or quarters. Mix the grilled zucchini with the baby potatoes, snow peas, cherry tomatoes, pieces of bacon and lettuce in the bowl with the dressing.

Mix well and season with salt and pepper again. Serve with bread if you like, enjoy!