Quill & Parchment: Southwest Style Squash and Potato Salad

Southwest Style Squash and Potato Salad
from the kitchen of Sharmagne Leland-St. John

3 medium potatoes
1 large yellow summer squash
1 large white onion, peeled
1 small red bell pepper
¼ cup extra virgin olive oil
2 tablespoons white vinegar
2 teaspoons fajita seasoning (see recipe)
1 ½ teaspoons hot sauce
½ cup chopped fresh cilantro
Salt and pepper to taste

Preheat the grill to medium (approximately 325º. Place the potatoes
in a medium sized saucepan and cover with water. Bring to a boil.
Cook until firmly tender. Drain and let cool a bit.

Cut the squash, onion, bell pepper and cooled potatoes in half lengthwise.
Brush all sides of the vegetables with oil. Pour the rest of the oil into a
large bowl. Add the vinegar, fajita seasoning and hot sauce. Mix well to
combine. Set aside. Place the vegetables on the covered grill for
15 to 20 minutes. Turn several times until the squash, onion and
bell pepper are crisply tender. Remove the vegetables as they reach
desired doneness. Continue grilling the potatoes turning once until
tender. Cut squash and potatoes into bite-sized chunks.

Julienne the bell pepper and cut the onion into half rings. Add them to
the oil mixture. Toss to coat. Add the cilantro, season with the salt and
pepper. Serve warm or at room temperature.

Fajita Seasoning
from the kitchen of Sharmagne Leland-St. John

2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
¾ teaspoon chicken bouillon cubes, crushed
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon cumin, ground

Combine all of the ingredients in a small jar. Shake
well and seal securely. Use as needed in recipes
calling for fajita seasoning.

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