Senegal Potato Salad Senegal Potato Salad

Senegal Potato Salad

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.

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Ingredients

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Product Used

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

Boomer Gold

Boomer Gold

Where To Buy

Preparation

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.

Step 1 out of 5

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.

Step 2 out of 5

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.

Step 3 out of 5

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).

Step 4 out of 5

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.

Step 5 out of 5

Tip: Can be served hot or room temperature.

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