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Potato Salad with Herbs and Grilled Summer Squash
What You Need
• 3 pounds red potatoes
• 1 lb zucchini, cut lengthwise into 1/2-inch slices
• Cooking spray
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

• 1/3 cup chopped green onions
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh basil
• 2 tablespoon chopped fresh cilantro
• 1/4 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 2 tablespoons water
• 2 tablespoons extra-virgin olive
• 2 tablespoons relish
• 1/4 teaspoon kosher salt
• 1/8 teaspoon 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 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. To prepare dressing, combine green onions 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.


Weekly Specials
Back to Nature Honey Grains
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