Best Potato Salad With Herbs Grilled Summer Squash Recipes

No Cook Summer Squash Salad with Lemon and Herbs image

Provided by Cooking Channel

Time 40m

Yield Serves 4

Number Of Ingredients 7

3 medium-small summer squashes, preferably different colors of green, yellow and a mixture
2 teaspoons minced fresh chives
2 tablespoons extra-virgin olive oil
1 lemon
1 to 2 tablespoons chopped fresh tarragon or chervil or a mixture
Kosher salt and freshly ground black pepper
5 shaved slices Parmigiano-Reggiano (about 1 ounce)

Steps:

Thinly slice the squash lengthwise on a mandoline. As you slice, lay the slices on a large platter. Once you cover the plate, lightly sprinkle the squash with some chives and about 1 teaspoon olive oil.
Cut into the lemon about halfway so you can squeeze the juice but still grate off the zest. Finely grate about 1/4 teaspoon of the lemon zest and squeeze 4 or 5 drops of juice over the squash. Top with a sprinkling of tarragon, about 1 teaspoon. Keep it light because the flavor adds up as you layer the vegetables. Season evenly with salt and pepper. Repeat with the ingredients to make 4 or 5 layers of squash flavored with the herbs, lemon and olive oil. Finish with a nice drizzle of the olive oil and herbs.
Set aside to allow the squash to soften slightly, about 30 minutes. Lay the slices of cheese on top. Serve.

Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette image

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons fresh lemon juice
2 tablespoons minced shallot
1 tablespoon plus 2 teaspoons chopped fresh marjoram
1 teaspoon finely grated lemon peel
1/4 cup plus 3 tablespoons extra-virgin olive oil
1/2 pound small fingerling potatoes (such as Russian Banana), unpeeled, halved lengthwise
1 pound assorted summer squash (such as zucchini and yellow crookneck), cut on diagonal into 1/3-inch-thick slices
1 large red bell pepper, cut into 1-inch-wide strips

Steps:

Whisk lemon juice, shallot, 1 tablespoon marjoram, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper.
Prepare barbecue (medium heat). Place potatoes in large saucepan; add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2 tablespoons oil; sprinkle with salt and pepper and toss to coat.
Combine squash and bell pepper in large bowl; add remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.
Arrange potatoes in single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-inch pieces; add to vegetables. Add vinaigrette; toss. Season with salt and pepper. Serve warm or at room temperature.

Potato Salad with Fresh Herbs and Lemon image

Yield 6 to 8 servings

Number Of Ingredients 9

3/4 cup olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 green bell pepper, diced
1 cup chopped onion
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh mint
2 1/4 pounds small red-skinned potatoes, unpeeled

Steps:

Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.
Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.