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Southwestern Potato Salad and Eggplant Potato Curry

Southwestern Potato Salad and Eggplant: Potato Curry are two of our favorite recipes.

I really dig potatoes! I mean literally with a shovel in the dirt! I love the sweetness of a fresh dug potato and the different varieties that I can grow. We try seeing which grows the best in our soil and add organic amendments to it to make it richer from our compost.

Potatoes often get a bad rap. They get criticized for being too high carb and being high on the glycemic index. Complex carbohydrates are needed by our body for energy and when they are eating with other things like healthy fats and proteins at the same time along with some other vegetables, the spike in blood sugar is not the same as if it is eaten in isolation.

Portion size is important too and many times it’s what is added to the potatoes like butter, sour cream, heavy cream and that they are deep fried in oil. Potatoes are also a great low fodmap food and rich in potassium and B vitamins needed for our health.

I hope that you enjoy these potato recipes inspired from my garden. Now that it is getting to be fall and starting to frost, I am gathering everything up from the garden. These recipes are inspired from a late summer/early fall garden.

Recipes for Southwestern Potato Salad and Eggplant and Potato Curry

Grilled Roti with Eggplant and Potatoes

Roti is a flat bread sandwich that becomes a wrap. This one uses the end of summer eggplant and freshly dug potatoes out of our garden! The tumeric & cumin are great antioxidants in addition to flavor.

4 roti wraps.

1 medium eggplant shopped into bite size pieces

2 cups small baby red potatoes, cut into bite sized pieces

1/2 medium onion, chopped (leave out if this is one of your fodmap triggers)

1 teaspoon freshly ground cumin

4 flatbread or can even use tortilla (use gluten free/low fodmap if needed)

1 teaspoon tumeric

Salt and pepper to taste

Olive oil

After the eggplant, potatoes and onion have been cut into small pieces. Leave them separately on cutting boards. Toss with olive oil, salt, pepper, cumin and tumeric and place them all separately on two cookie sheets. Heat oven to 425 degrees and allow the vegetables to roast until each of them begin to get soft. Each one may differ in the time that it cooks. After the vegetables are cooked and cooled, place them in a large bowl to get ready to serve. To make, take a tortilla and add eggplant filling. Top with cilantro sauce.

Green Sauce for the Sandwich

Cilantro, 1/2 cup chopped

1/2 lime freshly squeezed

1/2 hot pepper, chopped with seeds and ribs removed

Salt and pepper to taste

To make the sauce, add the cilantro, lime juice and hot pepper. Blend well. Use yogurt in your sauce or have it all by itself

Southwestern Potato Salad
Baby potato and other summer goodies make this salad!

Southwestern Potato Salad

This recipe uses the best of the season to do its magic. The fresh corn, newly dug tomatoes, fresh picked peppers and little additions bring on an excitement for the taste buds! We grilled our potatoes on the barbeque grill but you can also steam, boil or roast them!

Makes 8 servings at about 3/4 cup each.

4 cups baby potatoes, freshly dug

1 ear of corn, that has been taken off the kernel or you can use 1 cup frozen corn

1/2 cup red bell pepper, finely chopped

2 green onions, chopped


Juice from one lime

1/3 cup olive oil

1 teaspoon freshly ground cumin

Salt and pepper to taste

Sliced black olives to garnish

Slice baby potatoes in halves or quarters. Toss them with salt, pepper and olive oil. Chop other ingredients for the potato salad. Make the dressing in a small bowl with the lime juice, olive oil, cumin, chili powder, salt and pepper. Prepare your barbecue grill. Grill the potatoes until lightly browned and soft. Add potatoes to large mixing bowl and add all other ingredients except the olives and lightly toss with dressing. Place in serving bowl and top with a few sliced olives is desired. You can also have your guests top their salads with some salsa, avocados, a sprinkle of cheese and a small dollop of Greek yogurt!

Make Some Southwestern Potato Salad and Eggplant and Potato Curry

I hope that you get a chance to make some Southwestern Potato Salad and Eggplant and Potato Curry. My garden will now be done with these lovely veggies, but I look forward to when they are season again. We should have grown more potatoes, but we always can get some at one of the farmers’ markets when we run out.

As an Asheville nutritionist, I love helping clients, family and friends find delicious ways to get healthy food. I am so glad that you came by to check out this post and I hope that you check out more recipe and menu ideas. You can find out a little more about me here.

If you are trying to eat more in season, you may also enjoy these winter squash recipes!

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