How to make
Boil the potatoes in salted water. When done, strain and leave them to cool.
Chop the zucchini very finely without peeling it - use a young and tender zucchini.
Stew it in olive oil for a few minutes with a little salt and oregano, until it slightly softens, but it should maintain its color and freshness. Remove it from the heat and leave it to cool.
Cut the boiled and cooled potatoes into small pieces. Mix with the zucchini and season with lemon juice + a little of the peel (grated on a fine grater), black pepper, salt and chopped fresh basil.
If you like, add more olive oil, but the one from the zucchini would be enough in my opinion.
Serve the appetizer with olives, cheese and toast.
Enjoy your meal!
