Potato Salad with Herbs and Grilled Summer Squash |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
A cornichon is the French version of a gherkin. You'll find these small, tart pickles in gourmet grocery stores; otherwise, gherkins will work just fine. Or, if you have capers on hand, you may substitute 1 tablespoon drained capers for the pickles. Make this potato salad recipe up to two hours ahead. Ingredients:
2 pounds small red potatoes |
3/4 pound yellow squash, cut lengthwise into 1/2-inch slices |
cooking spray |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
1/3 cup chopped fresh chives |
3 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh basil |
1 tablespoon chopped fresh tarragon |
1/4 teaspoon grated lemon rind |
3 tablespoons fresh lemon juice |
2 tablespoons water |
2 tablespoons extra-virgin olive oil |
2 tablespoons finely chopped cornichons |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Preheat grill to medium-high heat.
2. To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside.
3. Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes.
4. To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.
|
|