This simple side dish is perfect for a hot summer day and pairs perfectly with grilled wild salmon or pasture raised chicken. If you want a creamier salad, try coating the squash and potatoes with this delicious roasted red pepper aioli.
Grilled Summer Squash & Potato Salad
- 1 pound New Potatoes
- 2 medium to large zucchini or Summer Squash
- 1 Garlic clove, minced
- Olive oil
- Juice of 1 Lemon
- 2 Tbsp fresh chopped Herbs
- Sea Salt, to taste
- Black Pepper, to taste
Depending on the size slice the potatoes in half or into quarters. You want them to be close to the same size so that they cook evenly. Add them to a large pot of cold salted water. bring to a boil, then lower the that and simmer until fork tender. Drain off the water then dump the potatoes onto a sheet pan and allow to come to room temp.
While the potatoes are cooking, prepare your squashes. Prepare a grill is available. Using a knife or mandolin, slice into 1/4 inch thick strips, lengthwise. Place them into a large bowl, drizzle enough olive oil to coat them then add the Mediterranean seasonings.
Once your grill is nice and hot, cook your squash for about 3 minutes on each side. Allow some grill marks to embed into the squash. This will add a nice flavor to your final dish. Once all the squashes are cooked, allow them to cool slightly, then cut into large chunks.
Mix together the potatoes and squash, add your chopped herbs, lemon zest and juice, and gently toss. Taste and season with extra sea salt and freshly cracked black pepper.