Ah yes, barbecue season is officially under way, especially with this being the week of July 4. Everyone will be gearing up this week for the biggest bbq day so I’m in high gear trying to give you guys some healthier alternatives to the usual fare. Last year I posted a potato salad recipe so here’s another beauty I came up with using seasonal baby squash and radishes, which lend a lovely crunchy texture.
1 lb mini potatoes
8 oz baby summer squash, green & yellow
1 large garlic clove – minced
4 radishes – thinly sliced
2 tbsp chives – chopped
1 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp chives
1/2 lemon – juiced
1/2 cup olive oil
S&P to taste
The easiest way to make the dressing it to put everything in a small container with a lid and give it a good shake to emulsify.
Alternatively, if making a larger batch, pop everything in a food processor EXCEPT the oil and with the machine running drizzle in the olive oil. Taste and season with S&P
Preheat oven to 380°F.
Cut the potatoes in half. In a large mixing bowl toss potatoes, baby squash and garlic together with olive oil and S&P. Lay the potatoes ONLY in a single layer on foiled oven tray. Pop in oven for 30 minutes or until tender. After 15 minutes add the baby squash to potatoes in the oven. Cook until tender but not mushy.
Remove tray from oven and let sit for a few minutes.
TIP: The potatoes will come off the foil easier when they cool for a few minutes.
Mix potatoes & squash with the radishes and toss with the dressing. Don’t go overboard on the dressing as you don’t want to drown your salad, just give it a nice coat. Taste and season. Garnish with freshly chopped chives. Serve warm or cold.
Makes a great healthy side dish for barbecues and picnics. Cheers!
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.