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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)





•  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



•  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



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



From EatingWell: Summer 2002

Cooking potatoes in a foil packet means one less pot to wash, and highlights the delicate, earthy flavor of just-dug new potatoes.



  • 2 pounds new potatoes, scrubbed and cut into 1/4-inch-thick slices
  • 3 medium shallots, thinly sliced
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


1.  Heat grill to medium-high.

2.  Meanwhile, place potatoes, shallots, oil, salt and pepper in a large bowl; toss to coat. Place two 24-inch-long pieces of foil on the counter and lightly coat with nonstick cooking spray. Arrange potatoes and shallots in a single layer, slightly overlapping, on half of each piece of foil. Leave a 2-inch border on all sides. Fold foil over and pinch the edges together, making two packets.

3.  Place packets on the grill. Cover the grill and cook for 12 to 15 minutes, or until potatoes are tender. (When you open a packet to check doneness, be careful of steam.) Serve immediately.


 Per serving: 172 calories; 3 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 5 g protein; 4 g fiber; 299 mg sodium; 1032 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 vegetable, 1/2 fat


Source: EatingWell