Potato Salad with Herbs and Grilled Summer Squash

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 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh basil
• 1 Tbsp chopped fresh tarragon
• 1/4 tsp grated lemon rind
• 3 Tbsp fresh lemon juice
• 2 Tbsp water
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp finely chopped cornichons
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Directions:

• Preheat grill to medium-high heat.
• 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.
• 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.
• 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.

Author: CookingLight.com
Nutritional Facts:

• Calories - 160
  

Rating:
Comments:

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