Sorry for the little blip in posts, folks–I had a touch of the plague. Between my fiance’s broken shoulder (see my tri blog for the story) and my flu virus, there wasn’t a lot of cooking going on over the weekend.
Before I fell ill, though, I did throw together this summery potato salad (with red potatoes and squash purchased at local farmers markets). While I’m a sucker for my grandmother’s mayo-heavy, old-fashioned potato salad, particularly when paired with burgers and dogs, this is a much lighter, more herbacious version. Due to its citrusy kick and fresh flavors, it would compliment nearly any grilled meat. I don’t have a photo, as my camera battery finally gave out, but trust me when I say that this is a colorful, healthy side dish to add to your warm-weather rotation.
Preheat grill pan over 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 pan; 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.