Grilled Summer Squash with Thyme and Thai Basil
Summer's bounty from the farm-inspired this salad, made with baby Yukon potatoes, colorful confetti of grilled peppers, eggplant, zucchini, sweet red, green & white onion, and fresh dill. Embellish this recipe by adding any grilled sliced meats or seafood.
Farmer's Grilled Potato Salad
Makes 8 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
For the Dressing:
3 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 Tablespoon Dijon mustard 1 Tablespoon horseradish
4 Tablespoons fresh dill, chopped
1/4 cup mayonnaise 1/4 cup sour cream 1 teaspoon sea salt fresh ground pepper to taste
- Mix all ingredients in a small bowl.
For the Salad:
2 pounds Yukon, blue or red new potatoes - grill roast, or boil, cool—then chill in refrigerator overnight
1 each sweet white & red onions, sliced and grilled 6 green onions, trimmed and grilled
1 each: red, yellow & green bell peppers, split - grilled, and sliced 1 each eggplant, sliced and grilled1 each green and yellow squash, sliced and grilled1/4 cup olive oil
4 Tablespoons fresh dill, chopped1 teaspoon sea salt fresh ground pepper to taste
Two days before serving: Cook potatoes. If grilling, slice or split potatoes in half; if boiling, leave whole. Cool at room temperature, then place in refrigerator. The day before serving: Cut potatoes into 1/2-inch pieces. Combine potatoes and dill in a large bowl. Add 3/4 of the dressing, and toss well. Refrigerate overnight. Grill vegetables for 2-3 minutes on each side. Brush with olive oil and top with dill, sea salt, and pepper. Cool at room temperature, then place in refrigerator.
Day of serving: Mix the remaining 1/4 of the dressing in the potatoes. Arrange grilled vegetables on a platter with potato salad. Just before serving. Top with a fresh sprig of dill.
Food Safety Tip: Never place hot or warm food in the refrigerator. Chill to room temperature, and then place in the refrigerator uncovered. After food has become fully chilled, then cover.
