Chef Richard’s Herbed Potato Salad and Grilled Summer Squash

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July 3, 2013


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This post is available in: Spanish

Potato salad is a safe side dish for most occasions, especially summer barbecues and July 4 cookouts. Unfortunately, most recipes are loaded with sour cream and mayonnaise, and as a result they end up being high in calories and fat. This recipe offers an alternate way to prepare the traditional potato salad in a healthier, lighter style without sacrificing flavor.

Yellow squash is a good source of vitamin C, magnesium, and vitamin A. Zucchini is a powerful antioxidant that has been linked to colon and prostate cancer prevention, as well as helping as an anti-inflammatory. Studies have also shown that zucchini may help reduce heart attacks and strokes.

Potatoes have been given a bad name because of the carbs, but the larger issue comes from dropping them in a fryer. Actually, potatoes are packed with antioxidants and have higher Oxygen Radical Absorbency Capacity (ORAC) values than carrots. ORAC is a measure of the antioxidant power of a food. Foods with high ORAC values contain more antioxidants than foods with lower values and are healthier.

 

Herbed Potato Salad and Grilled Summer Squash

Ingredients:  

Salad:

  • 2 pounds small red potatoes
  • ½  pound yellow squash, cut crosswise into ½-inch slices
  • ½  pound zucchini, cut crosswise into ½-inch slices
  • Extra virgin olive oil
  • ¼  teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Dressing:

  • ¼ cup chopped fresh chives
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • ¼  teaspoon lemon zest (grated rind)
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped gherkin
  • ¼  teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Preparation:

  1. Preheat grill to medium-high heat.
  2. To prepare salad, place potatoes in a large pot; cover with salted water. Bring to a boil. Reduce heat and simmer 15 minutes or until tender. Drain; cut potatoes into quarters and place in a large bowl. Set aside.
  3. Coat yellow squash and zucchini with extra virgin olive oil. Sprinkle evenly with ¼ teaspoon salt and 1/8 teaspoon pepper. Place yellow squash and zucchini on the grill; grill 1-2 minutes on each side or until browned and slightly tender. Remove squash and zucchini from heat, and add to potatoes.
  4. To prepare dressing, combine all the ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, toss to coat. Serve chilled or warm.

Calories: 160 fat: 5g; saturated fat: 0.8g; monounsaturated fat: 3.4g; polyunsaturated fat: 0:8g; protein: 3.8g; carbohydrate: 27g; cholesterol: 0.0mg;  sodium: 206mg

 

ABOUT CHEF RICHARD
Chef Richard Plasencia, executive chef at West Kendall Baptist Hospital, joined Baptist Health South Florida in 2011. He is an award-winning chef who is passionate about creating and sharing fresh local and seasonal recipes seasoned with flavor and good health. In addition to an interest in nutrition, Chef Richard has an extensive history in the hospitality industry.

He served as Chef at Town Kitchen & Bar, Jake’s, the Hyatt Regency Coral Gables, the Shore Club, Por Fin, and the Conrad Hotel. He also was part of several teams that received the Mobile 4 and 5 star awards, as well as Cioppino being named to America’s Top 50 restaurants by Esquire Magazine 2005, during his time at the Ritz-Carlton Key Biscayne. Chef Richard Plasencia graduated from Johnson & Wales University with a Bachelor of Science in culinary arts.

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