Zucchini, New Potato, and Corn Salad with Spicy Vinaigrette

Boil the new potatoes in salted water until tender (approx. 15–18 minutes), then drain them. Cut them in half or quarters, and pan-fry or grill them in a little oil until golden brown.

Cook the corn, then cool it and remove the kernels in larger pieces. Pan-fry or grill these pieces in a dry pan until visible grill marks appear.

Cut the zucchini into thin ribbons (using a vegetable peeler), and quickly pan-fry or grill them in a dry pan until grill marks appear. Season with salt.