Potato Salad with Herbs and Squash

Yield 6 servings (serving size: 1 cup)

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  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 (or capers)
• 1/4  teaspoon  kosher salt
• 1/8  teaspoon  freshly ground black pepper

Preparation

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.