Squash Salad
From annalou 19 years ago
- 20 minutes to make
- Serves 6
This dish is a twist on standard potato salad. It has a Japanese twist, yet it could pass for a Dutch dish as well.
Ingredients
- 10 small round potatoes (creamer type) shopping list
- 1/4 of a large kabocha, chunked in triangles in roughly the same size as potatoes shopping list
- the amount of potatoes and kabocha should be roughly equal shopping list
- 3-4 inner stalks of celery, leafy tops included, sliced in half-moons shopping list
- 1 clove garlic, minced shopping list
- 2 tablespoons of fresh dill (or less dried dill weed) shopping list
- 1/2 cup Kewpie mayonnaise shopping list
- sea salt to taste shopping list
How to make it
- Boil the potatoes and kabocha together until tender.
- Drain (reserve liquid for a nice vitamin boost to a future soup stock) and put potatoes in large mixing bowl.
- Add celery, garlic, dill and mayonnaise
- Mix together chunking the potatoes into rough pieces.
- Gently fold in kabocha and mix, adding more mayonnaise if necessary and salt to taste.
- Chill and serve.
People Who Like This Dish 4
- chefboyardee San Francisco, CA
- kristopher San Francisco, CA
- waterlily Joplin, MO
- annalou Mill Valley, CA
- pintobean New Port Richey, FL
- serakitty Princeton, NJ
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