New Potatoes and Summer Squash with Fresh Herb Sauce

I am sitting here with long sleeves and wrapped in a blanket reminding the clouds and chilly wind that it’s still August and they are not allowed to be here yet! Out! Scram!

Jump to Recipe

It seems like just last week that I was sweating in the hot sun and eating cucumbers. Oh, wait. That was last week.

I am not ready for fall. But I am enjoying the delicious harvest from the garden.

If you have a garden, belong to a CSA, or make regular visits to your local farm stand, you probably are enjoying an abundance of new potatoes and summer squash and maybe even some fresh herbs about now. This easy, gluten-free dish brings together these nutritious ingredients in a classy, comfort-food kind of way.

It’s also a delicious way to use up leftover potatoes – so delicious that next time you cook potatoes, you may want to throw in a few extra so you can easily whip up this dish later.

New Potatoes and Summer Squash with Fresh Herb Sauce

This delicious summertime dish features fresh herbs, tender potatoes, and yellow summer squash.

Rate Recipe Pin Recipe

Cook Time 12

Course Main Course, Side Dish

YIELD 2 as main dish

All recipes on jenniferskitchen.com are property of jennifer’s kitchen and cannot be republished without written permission.

Ingredients

Sauce

3 tablespoons lemon juice
1/4 cup water - scant
2 cloves garlic
1/2 teaspoon salt
1/3 cup roasted tahini
8 green onions, trimmed
20 fresh basil leaves
5 sprigs fresh oregano - large and tough stems removed
1 small handful fresh parsley leaves - large and tough stems removed

Potatoes and Squash

1 medium onion, diced
1 small yellow summer squash, diced small
1 tablespoon olive oil
8 small cooked, new potatoes, diced into bite-size pieces - (about 1 pound uncooked potatoes)
1/2 teaspoon granulated onion
1/2 teaspoon salt

Instructions

Place lemon juice, water, garlic, salt, and tahini in blender and blend until fairly smooth.
Add green onions and blend until onion is coarsely chopped.
Add fresh herbs and pulse until herbs are coarsely chopped. Set aside.
In a large skillet, sauté onion and summer squash in oil over medium (not high) heat until onion is translucent and squash is tender. (If squash isn’t tender when onions are ready, place lid on pan for one or two minutes to help squash cook.)
Add potatoes and sauté (uncovered) for two minutes.
Remove from heat and season with granulated onion and salt.
Serve vegetables with sauce for drizzling.