Southwest Potato Salad Recipe

Name: Southwest Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 325u00b0F.
2
Cut off the top third of the garlic head so the cloves are exposed.
3
Place garlic in a small baking dish or ramekin and drizzle lightly with olive oil.
4
Turn garlic cut side down and roast for 60-75 minutes at 325F or until cloves have softened.
5
Increase oven temperature to 400u00b0F.
6
Lightly oil a large baking sheet and set aside.
7
Place russet-type potatoes in a large mixing bowl and toss with 1 tablespoon olive oil.
8
Spread in a flat layer on baking sheet.
9
In the same mixing bowl, toss zucchini and sweet potatoes with 2 tablespoons of olive oil and 2 tablespoons balsamic vinegar.
10
Spread in a flat layer on baking sheet as well.
11
Roast vegetables at 400F for 30 minutes, or until tender.
12
Allow to cool.
13
Squeeze roasted garlic cloves into a large mixing bowl and mash lightly with a fork.
14
Add thawed peas, minced sage, honey, scallions, cayenne pepper, dijon mustard, mayonnaise, toasted pine nuts, salt, pepper, chili powder, and cumin to the garlic in the mixing bowl and stir until blended.
15
Fold in the roasted vegetables and chopped egg.
16
Cover and refrigerate several hours before serving.

1123

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Southwest Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southwest Potato Salad

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