recipe, salad, side dish, sponsored, vegetable

Senegal Potato Salad

Have you ever tasted Senegal butternut squash soup? It’s a mildly spicy-sweet soup enhanced with the slight taste of peanuts. It is so decadent and a true pleasure to eat. And lately, I’ve been thinking about this soup like a love crush. You know the feeling- you think about it all day, dreaming of the next time you will meet, re-playing past encounters in your head…

But let’s be real: the insurmountable heat of summer turns soup into that person you try to avoid in public. So in order to play on the flavours, I made a salad version. And I even dare say, it’s better…!

“Sorry soup, I’m moving on with my life. I’m all about salad now!”

I realize how weird it seems to talk about food like a love relationship. But really, is it all that different?

I dressed this salad up with grilled summer squash and a drizzle of balsamic reduction, but it doesn’t really need all that fluff. But I think appearance does matter (for both food and relationships), so you might as well try a bit harder if you’ve got someone to impress. But if not, that’s okay too. But the best part of going a little bit farther? The presentation and flavours make it a true show stopper.

The flavours are sweet, salty, spicy, citrus-y, and nutty; making it a wonderful pairing for numerous dishes, but also impressive enough to stand alone. And it happens to be vegan and gluten-free!

 

Senegal Potato Salad

Ingredients:

(Salad)
– 1 and 1/2 cups Little Potato Company Baby Boomer varietal, cut in half
– 1 cup butternut squash, diced in 1-inch size pieces
– 2 tbsp oil
– salt and pepper
– 1 tbsp molasses
– 2 zucchinis, cut lengthwise in 1-cm thick strips
– 2 green onions, sliced finely
– 2 tbsp fresh basil, chopped

(Dressing)
– 2 tsp soy sauce
– juice of 1 lime (about 2 tbsp)
– 2 tsp sesame oil
– 1 tsp granulated sugar
– 2 tbsp peanut butter (I used the natural kind)
– 3 tsp fresh ginger, grated
– 1 tbsp water
– 1 tbsp high quality olive oil
– sriracha, to taste (or your preferred hot sauce)

Directions:

1. Preheat oven to 400F and in a large bowl, toss the potatoes, squash, oil, molasses, and salt and pepper to taste. Roast for 25-40 minutes, turning half way through, or until golden brown and cooked throughout.
2. Meanwhile, preheat your barbecue and brush the zucchinis with about 1 tsp oil. Grill the zucchinis overΒ  medium-high heat for about 4 minutes a side until char marks form. Remove from heat immediately and set aside.
3. In a small blender (or by hand), mix together the dressing ingredients. Taste and adjust seasoning if required (it will taste quite lime-y. This counterbalances the sweetness from the molasses).
4. Toss the basil, green onions, potatoes, and all but 3 tbsp of dressing. Curl the zucchinis into rounds and fasten with a toothpick, then scoop the potato mixture into the round. Drizzle the remaining dressing over the top and serve immediately.

Can be served hot or room temperature.

Disclaimer: This post was sponsored by The Little Potato Company. Please note all recipes, opinions, and wording are entirely my own.