Potato Salad with Herbs and Grilled Summer Squash

Recipe Summary

  • Preparation: Easy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Yield: 6 servings


  • 2 lbs small red potatoes
  • ¾ lb yellow squash, cut lengthwise into ½ inch slices
  • cooking spray
  • ¼ tsp kosher salt
  • ⅛ tsp freshly ground black pepper
  • For the Dressing:
  • ⅓ cup fresh chives, chopped
  • 3 Tbsp fresh parsley, chopped (optional)
  • 2 Tbsp fresh basil, chopped
  • 1 Tbsp fresh tarragon, chopped
  • ¼ tsp fresh Olé Pacifica Baby Lemon rind, grated
  • 3 Tbsp fresh Olé Pacifica Lemon juice
  • 2 Tbsp water
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp gherkins, finely chopped
  • ¼ tsp kosher salt
  • ⅛ tsp freshly ground black pepper


  • 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 ¼ tsp salt and ⅛ tsp 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.
  • 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.

Source: Cooking Light June 2009