Trouble With Toast

Recipe: Potato Salad with Herbs and Grilled Summer Squash | June 2, 2009

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.


  • 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 capers
  • 1/4  teaspoon kosher salt
  • 1/8  teaspoon freshly ground black pepper
  • 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.

    Per serving (the recipe makes 6): Calories 160, Fat 5g, Protein 3.8g, Carbohydrate 27g, Fiber 3.4g, Cholesterol 0.0mg, Iron 1.5mg, Sodium 206mg, Calcium 33mg.


    1. I love potato salad of any variety. This one looks very interesting, a welcome alternative to heavy mayo!

      Comment by Barbara — June 2, 2009 @ 11:47 pm

    2. Me too, Barbara. And I definitely have a special place in my heart for the mayo-heavy ones, but this version is a nice change of pace.

      Comment by bettyjoan — June 3, 2009 @ 12:30 pm

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