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