Photo: Randy Mayor; Stylist: Jan Gautro
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.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

CaraS152's Review

May 03, 2014
Loved the unique flavor of this - making it again!

jmeleeS's Review

July 09, 2013
I loved this recipe, but I did change it considerably for our tastes. The squash at the store looked horrible, so I just nixed it from the recipe, only used fresh parsley & tarragon, added 1 minced elephant garlic, subbed out the cornichons for 1 tbsp of mustard seeds, added 2-3 tbsp of cider vinegar and ~1/4 cup of olive oil mayo in lieu of the olive oil. Omitted the lemon rind, but did put a small amount of juice in to help brighten flavors. All-in-all, this was an amazing potato salad after my changes, and I wouldn't hesitate to make again and again. Without the vinegar, I would imagine this one to be pretty bland, so if you make as is, taste as you go. Enjoy!

ChefAmandaLynn's Review

June 26, 2012
Don't bother if you dont have all the fresh herbs. I had fresh basil and parsley, but used dried chives and taragon and the salad turned out pretty bland.

Donna4249's Review

August 09, 2011
One of the best freshest, and great tasting potato salad I have ever made! It's a keeper!

carhyne's Review

May 29, 2010
I really liked this lighter potato salad. Someone had given me fresh potatoes and squash from his garden, and most of the herbs called for were growing in pots on the porch, so this was the perfect recipe for me! I only made a few minor changes. I was a little short on some herbs, so I added some dried herbs in addition to the fresh. Instead of cooking spray, I tossed the squash with a little olive oil before grilling. And I added some chopped shallots since I was using them in another dish, too. Will definitely make this again!

tara31's Review

March 13, 2010
This was a delicious side dish for our bbq. Simple and full of flavor with all of the fresh herbs!

Kate09's Review

February 28, 2010
This is not very exciting. It's not terrible, but I won't make it again.

MichelleS's Review

June 22, 2009
I made this last night with another cooking light recipe (honey and molasses glazed chicken drumsticks.) This salad was delicious. I had so many herbs in my refrigerator that I wanted to use. The grilled squash was excellent. The dressing is very light but not bland if you use all the recommended fresh herbs. I did add some sauteed garlic to the salad. It is a GREAT summer potato salad and MUCH healthier than any other.

chefsmom58's Review

June 12, 2009
I found this to be very bland, even after adding more than the recommended amount of herbs. I would not make this again.

mamakate's Review

June 10, 2009
We loved this recipe. I used the capers and thought they really added a nice saltiness. My 20 month old loved it as well. We ate it today for lunch and it was even better!