Southwest Potato Salad

⏱ 115 mins 🍽 6 serving(s) 🏷 Oven

This vibrant potato salad combines roasted sweet potatoes, regular potatoes, and zucchini with a flavourful dressing made from roasted garlic, mayonnaise, and spices. Peas, scallions, and toasted pine nuts add texture, while chopped hard-boiled eggs provide richness. The dish is chilled for several hours to allow the flavours to meld, resulting in a creamy, slightly sweet, and gently spiced side dish perfect for gatherings. It requires about 115 minutes to prepare, including roasting time for the vegetables and garlic.

Southwest Potato Salad

Ingredients

  • 1 lb sweet potato, peeled and diced
  • 1 lb potato, peeled and diced
  • 1 lb fresh zucchini, peeled and diced
  • 1/2 cup frozen peas, thawed
  • 3 tablespoons olive oil, divided (for veggies and potatoes)
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon honey
  • 1 head garlic
  • 1 tablespoon olive oil (for garlic)
  • 1/2 cup sliced scallion
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Dijon mustard
  • 1/2 cup mayonnaise
  • 1/4 cup toasted pine nuts
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 4 hard-boiled eggs, peeled and chopped
  • 2 tablespoons balsamic vinegar

Method

  1. Heat your oven to 325°F.
  2. Remove the top portion of the garlic head to reveal the individual cloves.
  3. Put the garlic into a small ovenproof dish and lightly coat it with olive oil.
  4. Position the garlic cut side down and cook for 60-75 minutes at 325F until the cloves are soft.
  5. Adjust the oven temperature to 400°F.
  6. Prepare a large baking tray by lightly greasing it.
  7. In a large bowl, coat the diced potato with 1 tablespoon of olive oil.
  8. Arrange the potato in a single layer on your prepared tray.
  9. Using the same bowl, mix the zucchini and sweet potato with 2 tablespoons of olive oil and 2 tablespoons balsamic vinegar.
  10. Spread these vegetables out in a flat layer on the baking tray too.
  11. Cook the vegetables at 400F for 30 minutes, until they become tender.
  12. Let the roasted vegetables cool down.
  13. Press the soft garlic cloves into a large mixing bowl and break them up with a fork.
  14. To the garlic, add the thawed peas, minced sage, honey, scallions, cayenne pepper, dijon mustard, mayonnaise, toasted pine nuts, salt, pepper, chili powder, and cumin, then mix everything together.
  15. Gently combine the cooled roasted vegetables and the chopped egg with the dressing.
  16. Place a cover on the bowl and chill the salad in the refrigerator for several hours prior to serving.

Nutrition (per serving)

Sodium460500 mg

Recipe details

CategoryOven
AuthorPalatablePastime