Cedar-Roasted Squash and Potato Salad | Oregonian Recipes

Name: Cedar-Roasted Squash and Potato Salad | Oregonian Recipes
Ingredients: 1 1/2 pounds medium-small Yukon Gold potatoes, scrubbed; Salt; 3/4 pound zucchini, halved lengthwise and cut crosswise into 1/2-inch-thick half-moons; 3/4 pound yellow squash, halved lengthwise and cut crosswise into 1/2-inch-thick half-moons; 1 small shallot, minced; 4 teaspoons Dijon mustard; 2 teaspoons Worcestershire sauce; 2 tablespoons red wine vinegar; 1 egg yolk (optional); 5 tablespoons extra-virgin olive oil; Granulated sugar (optional); Freshly ground black pepper; 1/4 cup chopped fresh Italian (flat-leaf) parsley

recipes.oregonlive.com

Most supermarkets or hardware stores stock cedar planks designed for cooking. Follow the instructions on the package for preparation. Or, omit the plank and ...

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Ingredients

1 1/2 pounds medium-small Yukon Gold potatoes, scrubbed
Salt
3/4 pound zucchini, halved lengthwise and cut crosswise into 1/2-inch-thick half-moons
3/4 pound yellow squash, halved lengthwise and cut crosswise into 1/2-inch-thick half-moons
1 small shallot, minced
4 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 tablespoons red wine vinegar
1 egg yolk (optional)
5 tablespoons extra-virgin olive oil
Granulated sugar (optional)
Freshly ground black pepper
1/4 cup chopped fresh Italian (flat-leaf) parsley