Potato Salad with Herbs and Grilled Summer Squash

Photo: Randy Mayor; Stylist: Jan Gautro

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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Potato Salad with Herbs and Grilled Summer Squash Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy