Potato Salad with Herbs and Grilled Summer Squash

Potato Salad with Herbs and Grilled Summer Squash

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 saladrecipe up to two hours ahead.

Yield: 6 servings (serving size: 1 cup)

 

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.  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.

 

Laura Zapalowski, Cooking Light

JUNE 2009

 

Source: CookingLight