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Ingredients

• Salad:
• 2 pounds small red potatoes
• 3/4 pound yellow squash, cut lengthwise into 1/2-inch slices
• Cooking spray
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 
  Dressing:
• 1/3 cup chopped fresh chives
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh tarragon
• 1/4 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 2 tablespoons water
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped cornichons
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Description

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