Honey-Dijon Zucchini Potato Salad

• 1 jalapeno pepper small, seeded and finely chopped, 2 tablespoons*
• 4 cloves garlic minced
• 2 tablespoons honey
• 2 tablespoons dijon mustard coarse-grain
• 1 tablespoon mayonnaise
• 2 tablespoons olive oil
• ground black pepper
• 2 pounds zucchini and/or yellow summer squash, halved lengthwise
• 8 ounces new potatoes tiny, halved or quartered
• 1 hard cooked egg peeled and chopped
• 1/2 cup bread and butter pickles chopped
• ground black pepper
• Italian flat leaf parsley Chopped

1. In a small bowl whisk together the jalapeno, garlic, honey, mustard, mayonnaise, and oil. Season with salt and pepper.
2. Brush the cut sides of zucchini with some of the vinaigrette to thinly coat. Grill on a well-oiled rack of a covered grill directly over medium-hi heat for 6 to 8 minutes or until just tender, turning once. Meanwhile, cook potatoes in lightly salted boiling water for 10 to 12 minutes or until tender; drain.
3. Coarsely chop the zucchini and combine with potatoes, egg, and pickles. Add remaining vinaigrette and toss to coat. Season to taste with salt and pepper. Top with parsley. Serve warm.
4. Add a Proteinnf desired, add 2 cups of shredded cooked pork to this potato salad.

pepper, garlic, honey, mayonnaise, olive oil, ground black pepper, zucchini, potatoes, egg, bread, ground black pepper, italian flat leaf

Taken from www.yummly.com/recipe/Honey-Dijon-Zucchini-Potato-Salad-972548 (may not work)