< Return to Seasonal Recipes

Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette


3 Tbs. fresh lemon juice
1 Tbs. plus 2 tsp. chopped fresh marjoram
1 tsp. finely grated lemon peel
¼ cup plus 3 Tbs. extra-virgin olive oil
½ lb. potatoes, unpeeled, cut in 1-inch cubes
1 lb. summer squash cut on diagonal into 1-inch slices
¼ cup minced red onion


  1. Whisk lemon juice, 1 Tbs. marjoram, and lemon peel in small bowl. Gradually whisk in ¼ cup oil. Season with salt and pepper.
  2. Prepare barbecue (medium heat). Bring a pot of salted water to boil and boil potatoes until almost tender, about 4 minutes. Drain.
  3. Transfer to a medium bowl and toss with 1 tsp. marjoram, 1½ Tbs. oil, salt and pepper. Toss squash with 1 tsp. marjoram, 1 ½ Tbs. oil, salt and pepper.
  4. Arrange potatoes in single layer on the grill or in a grill basket. Grill until tender, 5 minutes per side. Grill squash until tender, turning occasionally, 10 minutes.
  5. Transfer squash and potatoes to a bowl. Toss with minced onions and vinaigrette.