Wednesday, September 3, 2014

Spicy Zucchini Potato Salad

Barbecue season is coming to a close here, so I am here to deliver a final potato salad for you.  In case you have some garden zucchini still lying around, or one last bbq to attend...

Honey Dijon Zucchini Potato Salad
Adapted from Better Homes and Gardens

1 tbsp chipotle pepper, or less depending on how spicy you want it
4 cloves minced garlic
2 tbsp honey
2 tbsp dijon mustard
1 tbsp sour cream
2 tbsp olive oil
2 zucchini, quartered lengthwise
8 oz potatoes, chopped

1. Preheat oven to 450. In a small bowl mix dressing ingredients: pepper, garlic, honey, mustard, sour cream, oil. On a baking sheet lined with foil, place zucchini halves.  Top zucchini with half of the dressing mixture.  Cook until tender, 10-15 minutes.
2. Meanwhile, cook potatoes in a large pot of salted boiling water, until cooked through.
3. Once zucchini is cooled slightly, coarsely chop.  In a large bowl, mix together zucchini, potatoes, and remaining dressing.

This was a tasty spin on the usual potato salad.  I loved the addition of the oven roasted zucchini and I don't doubt you will too!

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