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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl whisk together jalapeño, garlic, honey, mustard, mayonnaise and oil. Season with salt and pepper.
For the salad, 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-high 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.
Coarsely chop the zucchini and combine with the potatoes, egg and pickles. Add remaining vinaigrette and toss to coat. Season to taste with salt and pepper. Top with parsley. Serve warm.