Tuesday, July 21, 2009

Potato Salad with Herbs and Grilled Summer Squash

We made this beautiful and delicious warm summer potato salad with the lamb chops I posted last week. The dressing was just delicious and really brought all the flavors together in this dish. Yellow squash is in season right now and was just tender and yummy in this salad. The herbs gave this a little something extra. This would be a great picnic side because there's nothing in it that can spoil and it can be made ahead of time.

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.

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