Senegal Potato Salad

Senegal Potato Salad

Boomer Gold

A beautiful warm-weather substitute for Senegal butternut squash soup, this salad is sweet, salty, spicy, citrus-y, and nutty. It’s a perfect pairing for any summer dish.


Hint: Use as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ }

Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy


Preheat oven to 400°F and in a large bowl, toss the potatoes, squash, oil, molasses, and salt and pepper to taste. Roast for 25 to 40 minutes, turning half way through, or until golden brown and cooked throughout.

Meanwhile, preheat your barbeque and brush the zucchinis with about one teaspoon oil. Grill the zucchinis over medium-high heat for about four minutes a side until char marks form. Remove from heat immediately and set aside.

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).

Toss the basil, green onions, potatoes, and all but three tablespoons 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.

Tip: Can be served hot or room temperature.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.