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Potato Salad with Herbs and Grilled Summer Squash

Photo: Randy Mayor; Stylist: Jan Gautro
Yield 6 servings (serving size: 1 cup)
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

Nutrition Information

  • calories 160
  • fat 5 g
  • satfat 0.8 g
  • monofat 3.4 g
  • polyfat 0.8 g
  • protein 3.8 g
  • carbohydrate 27 g
  • fiber 3.4 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 206 mg
  • calcium 33 mg

How to Make It

  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.