Potato Salad with Herbs and Grilled Summer Squash
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Laura Zapalowski
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 c
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
Instructions
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.
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