Grilling: New Potato And Summer Squash Salad Recipe

Name: Grilling: New Potato And Summer Squash Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 medium-size new potatoes, unpeeled and quartered; 3 to 4 small yellow summer pattypan squash, cut in half; 1 bunch of green onions or spring onions; A big splash of olive oil; 2 lemons, cut in half; 1/4 cup rice vinegar; 1/4 cup olive oil; Clove of garlic, mashed and chopped; A couple drops of toasted sesame oil; Salt; Half a head of red leaf lettuce, washed and cut into bite-size pieces

Servings: persons

10 medium-size new potatoes, unpeeled and quartered
3 to 4 small yellow summer pattypan squash, cut in half
1 bunch of green onions or spring onions
A big splash of olive oil
2 lemons, cut in half
1/4 cup rice vinegar
1/4 cup olive oil
Clove of garlic, mashed and chopped
A couple drops of toasted sesame oil
Salt
Half a head of red leaf lettuce, washed and cut into bite-size pieces

1
Light a chimney 3/4 full of charcoal. While the fire is lighting toss the potato halves, squash, and green onions with a bit of olive oil and a pinch of salt.
2
Whisk together the rice vinegar, olive oil, garlic, sesame oil, and a couple pinches of salt in a small bowl. Set aside.
3
When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Clean and oil the cooking grate. Place potato halves, squash, green onions, and lemons, cut side down, directly over the fire. Move and flip vegetables for even browning. When potatoes are browned on all sides, move to the cooler side of the grill. When squash, green onions, and lemons have browned, remove to a platter. Continue to grill potatoes, covered, until cooked through. Remove potatoes to the platter with the other vegetables.
4
Toss the lettuce with a splash of the dressing, and turn it out onto a large platter. Now toss the vegetables (but not the lemons) with a big splash of the dressing and arrange it on top of the lettuce sprinkled with the reserved grilled green onion segments. Garnish with the lemon and serve.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 medium-size new potatoes, unpeeled and quartered, 3 to 4 small yellow summer pattypan squash, cut in half, 1 bunch of green onions or spring onions, A big splash of olive oil, and more.

Yes, Grilling: New Potato And Summer Squash Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!