Honey-Dijon Potato Salad

Prep time: 10 min   |    Cook time: 20 min   |   Ready In: 30 min


  • 1 small hot pepper, seeded and finely chopped

  • 4 garlic cloves, minced

  • 2 tablespoons honey

  • 2 tablespoons dijon mustard

  • 1 tablespoon mayonnaise

  • 2 tablespoons olive oil

  • 2 lbs. zucchini/yellow summer squash, halved lengthwise

  • 1 lb. potatoes, cut into chunks

  • 1 egg, hard boiled, peeled and chopped

  • 1/2 cup relish

  • salt & pepper, to taste

  • fresh parsley, minced

In a small bowl, whisk together pepper, garlic, honey, mustard, mayonnaise and oil. Season with salt and pepper. Reserve half the mixture for dressing.

With the other half of the mixture, brush the cut sides of the summer squash. Grill over medium high heat for 6-8 minutes, turning once.

Meanwhile, cook potatoes in lightly salted boiling water 10-12 minutes or until tender; drain. Coarsely chop the zucchini. Combine with the potatoes, egg and relish.

Add the reserved dressing; toss to coat. Season to taste with salt & pepper.

Top with fresh parsley. Makes 6 servings.