Potato Salad with Herbs and Grilled Summer Squash

Potato Salad with Herbs and Grilled Summer Squash
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon grated lemon rind
  • Cooking spray
  • 2 tablespoons finely chopped cornichons
  • ¼ teaspoon kosher salt
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • Salad:
  • + 11 more ingredients
    • 1 tablespoon chopped fresh tarragon
    • Dressing:
    • 3 tablespoons fresh lemon juice
    • ¾ pound yellow squash, cut lengthwise into 1/2-inch slices
    • 3 tablespoons chopped fresh parsley
    • 2 pounds small red potatoes
    • 1/8 teaspoon freshly ground black pepper
    • 2 tablespoons water
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons extra-virgin olive oil
    • 1/3 cup chopped fresh chives

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....

View full recipe at My Recipes

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