Potato Salad With Herbs And Grilled Summer Squash Recipe

Name: Potato Salad With Herbs And Grilled Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: Salad:, 2 pounds small red potatoes, 3/4 pound yellow squash, cut lengthwise into 1/2-inch slices, Cooking spray, and more.

Yes, Potato Salad With Herbs And Grilled Summer Squash 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.

Potato Salad With Herbs And Grilled Summer Squash

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