I am a HUGE fan of potato salad, especially this time of year! Its so perfect for the summer and for all those get-togethers we plan during these warmer months. It makes the perfect carry along and picnic dish. I confess . . . I have even been known to eat it for breakfast!
I am also always looking for something different to do as far as salads go. I have a motto, and it is this . . . "There is no such thing as a boring salad!"
This salad is so far from boring that it is sure to become a family favourite, with two types of potatoes . . . white and sweet . . . and the surprise ingredient . . . a tiny bit of butternut squash!
Add to that a punchy cider vinegar dressing with onion and zesty dry mustard along with the flavour and crunch of celery seed. (I love celery seeds!)
Butternut Squash isn't the only surprise however . . . there are also dried cranberries and chopped toasted walnuts . . . the cranberries adding a jewel-like touch and the nuts a lovely crunch!
With plenty of chopped parsley, this is a fabulous salad that will have everyone scrambling for seconds. Perfect with your grilled chicken and pork dishes, as well as salmon, this is sure to become everyone's favourite. I guarantee you will be asked to bring it along to your next cookout!
*Two Potato Salad*Serves 6 to 8
An unusual potato salad that is totally delicious. Colourful too!
You will need:
1/2 pound small sweet potatoes
1 1/2 pounds red skinned potatoes
1/2 pound butternut squash, peeled and cut into 1/4 inch cubes
For the dressing:
50g caster sugar (1/2 cup superfine sugar)
1 tsp dry mustard powder
1/2 tsp salt
2 TBS grated onion
80ml cider vinegar (1/3 cup)
220ml rapeseed oil (1 cup canola oil)
1 TBS celery seed
You will also need:
a handful of chopped fresh parsley (about 1/4 cup)
a handful of dried cranberries (about 1/4 cup)
1/2 small red onion, peeled and choppeda handful of chopped toasted walnuts (about 1/4 cup)
Preheat the oven to 200*C/400*F/ gas mark 6. Scrub the sweet potatoes really well with a brush, dry and prick with a fork. Bake in the oven for about 30 minutes, until just tender when pierced with a fork. Alternately you can bake in the microwave on high for 6 to 8 minutes, taking care not to overcook them. Allow to cool completely. Peel and dice.
Boil the regular potatoes in a pot of boiling water to cover for about 20 to 25 minutes, until just tender. Drain well and set aside to cool. Peel and dice.
To make the dressing whisk the sugar, mustard powder, salt and grated onion together with 1/2 of the vinegar to dissolve the sugar. Add the remaining vinegar, oil and celery seed. Shake together well to combine.
I am koo koo for dried cranberries and nuts in anything, but I have to tell you they are quite simply beautiful in this delicious potato salad. Somewhat reminiscent of a harvest type of salad that you might want to eat closer to the holidays, but don't wait til then. Make and eat this now! Heck, make and eat this all year round! Bon Appetit!
Happy Fourth of July to all my American readers and friends!