Southwest Potato Salad - cooking recipe

Ingredients

1 lb sweet potato, peeled and diced
1 lb potato, peeled and diced
1 lb fresh zucchini, peeled and diced
1/2 cup frozen peas, thawed
3 tablespoons olive oil, divided (for veggies and potatoes)
1 tablespoon fresh sage, minced
1 tablespoon honey
1 head garlic
1 tablespoon olive oil (for garlic)
1/2 cup sliced scallion
1/4 teaspoon cayenne pepper
1 teaspoon Dijon mustard
1/2 cup mayonnaise
1/4 cup toasted pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 hard-boiled eggs, peeled and chopped
2 tablespoons balsamic vinegar

Preparation

Preheat oven to 325\u00b0F.
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\u00b0F.
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.