Potato Salad with Herbs & Grilled Summer Squash

By á-175897

Loved the unique flavor of this. I'll definitely be making this again, it's a keeper for sure!

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 fresh chives, chopped
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh tarragon, chopped
• 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

Preparation

Step 1

Preheat grill to medium-high heat.

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.

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.

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.