Photo: Randy Mayor; Stylist: Jan Gautro
Recipe from Cooking Light

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

  • Salad:
  • 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
  • Dressing:
  • 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

Preparation

  1. 1. Preheat grill to medium-high heat.
  2. 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. 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. 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.
Laura Zapalowski,
June 2009

Nutritional Information

  • Calories: 160
  • Fat: 5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.8g
  • Carbohydrate: 27g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 206mg
  • Calcium: 33mg