Southwest Potato Salad
This Southwest Potato Salad is a delightful mix of tender roasted potatoes, zucchini, sweet potatoes, and a hint of sage, creating a colorful and creamy salad that’s just perfect for summer gatherings or anytime you want a flavorful twist on the classic potato salad. The combination of fresh vegetables, roasted garlic, a hint of cayenne pepper, and a creamy dressing brings a balanced and subtly spicy Southwest-inspired flavor to this dish. With a prep time that allows for roasting and cooling, this salad is worth the wait, as the flavors meld beautifully when allowed to rest in the refrigerator.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 25 minutes | 1 hour 30 minutes | 1 hour 55 minutes | 6 servings |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Sweet potato |
| 1 | Potato |
| 1 | Fresh zucchini |
| 1/2 cup | Olive oil (divided) |
| 3 leaves | Fresh sage, minced |
| 1 tablespoon | Honey |
| 1 head | Garlic |
| 1 tablespoon | Olive oil (for roasting garlic) |
| 1 | Scallion, chopped |
| 1/2 teaspoon | Cayenne pepper |
| 1/4 teaspoon | Dijon mustard |
| 1 cup | Mayonnaise |
| 1/2 cup | Pine nuts, toasted |
| 1/4 teaspoon | Salt |
| 1/2 teaspoon | Black pepper |
| 1/4 teaspoon | Chili powder |
| 1/2 teaspoon | Ground cumin |
| 1 | Hard-boiled egg, chopped |
Nutritional Information (Per Serving)
| Calories | Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|---|---|
| 427.2 kcal | 23.6 g | 3.7 g | 129.4 mg | 460.5 mg | 46.5 g | 6.2 g | 12.1 g | 10.4 g |
Instructions
Step 1: Prepare the Garlic
- Preheat your oven to 325°F (165°C).
- Slice off the top third of the garlic head, exposing the tops of the cloves.
- Place the garlic head in a small baking dish or ramekin and drizzle with a small amount of olive oil, letting the oil seep into the exposed cloves.
- Position the garlic cut-side down in the dish and roast for 60 to 75 minutes, until the garlic is soft and fragrant. Once roasted, remove from the oven and let cool.
Step 2: Roast the Vegetables
- Increase the oven temperature to 400°F (200°C).
- Lightly grease a large baking sheet with a little olive oil and set aside.
- In a large mixing bowl, place the peeled and cubed potatoes and toss with 1 tablespoon of olive oil to coat evenly.
- Spread the potatoes in a single layer on one side of the prepared baking sheet.
- In the same bowl, add the cubed sweet potato and zucchini, tossing them with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar for added flavor.
- Arrange these vegetables in a single layer on the remaining side of the baking sheet.
- Roast in the oven at 400°F for about 30 minutes, or until the vegetables are tender and lightly golden. Once done, remove from the oven and allow them to cool.
Step 3: Prepare the Dressing
- In a large mixing bowl, squeeze the roasted garlic cloves out of their skins. Using a fork, mash the roasted garlic until it reaches a smooth consistency.
- To the mashed garlic, add the minced sage, honey, chopped scallion, cayenne pepper, Dijon mustard, mayonnaise, toasted pine nuts, salt, black pepper, chili powder, and ground cumin.
- Stir the ingredients together until they are well-blended and the dressing has a creamy, slightly spicy consistency.
Step 4: Combine Ingredients
- Gently fold in the roasted potatoes, sweet potatoes, and zucchini into the dressing, making sure all the vegetables are evenly coated.
- Finally, add the chopped hard-boiled egg and gently mix it into the salad.
Step 5: Chill and Serve
- Cover the salad bowl and refrigerate for at least a few hours, allowing the flavors to meld and the salad to fully chill.
- Serve cold, garnished with a few extra sage leaves or a sprinkle of black pepper if desired.
Enjoy your vibrant and flavorful Southwest Potato Salad!
