Southwestern Grilled Sweet Potato Salad Food

SOUTHWESTERN SWEET POTATO SALAD RECIPE

Steps:

• Preheat oven 425°F. Line baking pan with foil and coat with nonstick cooking spray.
• On prepared pan, toss together sweet potatoes, salt and pepper, and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp. Cool.
• In a large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans, and cilantro.
• In a blender, puree lime juice, garlic, jalapeño, and remaining 2 tablespoons oil. Toss with the mixture.

MESA GRILL'S SOUTHWESTERN POTATO SALAD

Steps:

• Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

GRILLED SWEET POTATO AND SCALLION SALAD

Steps:

• Preheat the oven to 375 degrees F. Bake thepotatoes until they can be just piercedwith a knife, about 45 minutes. Cut intolarge chunks.
• Preheat a grill to high. Brush the potatoes and scallions with 1/3 cup olive oil and arrange on the grill. Grill the potatoes until just tender, about 5 minutes per side. Grill the scallions until softened and marked,about 1 minute per side. Remove the scallions and potatoes from the grill; cut the scallions into small pieces.
• In a large bowl, whisk the remaining 1/3 cup olive oil, the mustard, vinegars and honey; season with salt and pepper. Add the potatoes, scallions and parsley and toss until the potatoes are well coated.

GRILLED SOUTHWESTERN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.

GRILLED SWEET POTATO SALAD

Steps:

• Preheat a grill to medium heat.
• Sprinkle the potatoes with salt and pepper and toss with enough olive oil to coat. Grill the potatoes until caramelized, about 4 minutes per side. Place them on the top rack and close the grill, allowing them to finish cooking through, about 20 minutes more. Remove the potatoes from the grill and allow them to come to room temperature.
• To make the vinaigrette, whisk together the vinegar, capers, honey, mustard and olive oil in a small bowl. Season with salt and pepper. Dice the potatoes into large chunks and toss in a bowl with the scallions and walnuts. Season with salt and pepper.
• Dress the potatoes with enough vinaigrette to coat the salad. Top with the apples, chives, sesame seeds, cilantro and parsley and serve.

SOUTHWESTERN POTATO SALAD

Steps:

• Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
• Can be eaten warm or cold.

SOUTHWEST POTATO SALAD

Steps:

• Preheat oven to 325°F.
• Cut off the top third of the garlic head so the cloves are exposed.
• Place garlic in a small baking dish or ramekin and drizzle lightly with olive oil.
• Turn garlic cut side down and roast for 60-75 minutes at 325F or until cloves have softened.
• Increase oven temperature to 400°F.
• Lightly oil a large baking sheet and set aside.
• Place russet-type potatoes in a large mixing bowl and toss with 1 tablespoon olive oil.
• Spread in a flat layer on baking sheet.
• In the same mixing bowl, toss zucchini and sweet potatoes with 2 tablespoons of olive oil and 2 tablespoons balsamic vinegar.
• Spread in a flat layer on baking sheet as well.
• Roast vegetables at 400F for 30 minutes, or until tender.
• Allow to cool.
• Squeeze roasted garlic cloves into a large mixing bowl and mash lightly with a fork.
• Add thawed peas, minced sage, honey, scallions, cayenne pepper, dijon mustard, mayonnaise, toasted pine nuts, salt, pepper, chili powder, and cumin to the garlic in the mixing bowl and stir until blended.
• Fold in the roasted vegetables and chopped egg.
• Cover and refrigerate several hours before serving.