Did you know? May 30th is International Potato Day! And to celebrate this starch with indulgence and freshness, we’re offering a super simple and delicious potato salad with new potatoes, zucchini, and burrata, to share without moderation. Happy Potato Day!
Spotlight on the potato on May 30 with its International Day
The United Nations General Assembly decided it in 2023: May 30 will henceforth be International Potato Day! And for the occasion, we highlight this amazing tuber that is among the foods most consumed worldwide. Nutritious, comforting, it adapts to all cuisines (and all budgets) with tasty and varied recipes that go beyond fries and mashed potatoes. Last year, we shared dishes prepared by the dedicated chef Eloi Spinnler, but the true magic of the potato is that it can really be made in endless ways!
So to celebrate the potato this May 30, this year we wanted freshness, simple and balanced flavors, so we’re going with a potato salad made with new potatoes, zucchini, and burrata. A real delight! Recommended by CNIPT (National Interprofessional Committee of the Potato), this spring dish is really easy to recreate at home. Want the recipe? Put on your aprons and get ready to treat everyone to this healthy and delicious plate!
Salad of new potatoes, zucchini and burrata: the recipe for 4 servings
Crédit : CNIPT / Marie Leduc / Diane Glavany / Sucré Salé
Ingrédients :
– 800 g de pommes de terre primeurs
– 2 petites courgettes
– 2 burratas
– 2 C A C de pesto vert
– 1 C A S de vinaigre de cidre
– 1 C A S de pistaches
– Piment d’Espelette
– Basilic
– Sel
Préparation :
1. Laver les pommes de terre primeurs. Les faire cuire à la vapeur pendant 25 à 30 minutes, jusqu’à ce qu’elles soient bien tendres.
2. Passer les pommes de terre sous l’eau pour les refroidir. Les couper ensuite en tranches de 5 mm d’épaisseur environ.
3. À l’aide d’un économe, détailler les courgettes en tagliatelles. Égoutter les burratas.
4. Dans un grand saladier, déposer les pommes de terre et les courgettes puis ajouter le pesto, le vinaigre et assaisonner de sel et de piment d’Espelette. Bien mélanger.
5. Disposer des morceaux de burrata sur la salade puis parsemer de pistaches et de basilic frais.
The potato, a superfood not to be degraded
For a long time shunned by diet enthusiasts, the potato finally deserves rehabilitation on your plates. Rich in potassium, vitamin C, and fiber, it is much more nutritious than you might think. Provided you don’t drown it in deep frying, of course. Satisfying without being caloric (on average 93.2 kcal per 100 g), it shows a glycemic index more reasonable than its reputation would suggest, especially when eaten cold or warm as, for example, in this salad. We love it because it’s a complete food, budget-friendly, and above all for its ability to be endlessly adapted through numerous indulgent and balanced recipes! And if you’re looking for more inspiration, here are all the CNIPT recipes to try without moderation.
PS : did you know that the vast majority of vitamins and minerals are found in the skin of potatoes? So a little tip: stop cooking your potatoes already peeled! Just wash them well, cook them, and peel them afterward (or eat them with clean skin).
