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!