Peruvian purple potato & pumpkin salad

Peruvian purple potato & pumpkin salad

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

This dish was an answer to customers saying they wanted healthier, fresher options. There’s some health in here ... It’s colourful and beautiful, the dressing is sensational, but at the end of the day ... potatoes.

Ingredients

Quantity Ingredient
600g purple congo potatoes
1kg japanese pumpkin or any firm pumpkin, peeled, seeds removed and cut into 3–4 cm cubes
70g pepitas, toasted
large handful flat-leaf parsley leaves
large handful coriander leaves
small handful Pickled onions (& other stuff)
Smoked paprika vinaigrette

Method

  1. Place the potatoes in a large saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 20–30 minutes, until the potatoes can be easily pierced with a knife. Drain and peel when cool enough to handle. (This may be a little easier said than done; sometimes you can slip skins off with your hands, sometimes you’ll need a peeler, and sometimes the side of a spoon.)
  2. Meanwhile, steam the pumpkin in a steamer for 15–20 minutes until just tender – do not overcook.
  3. Transfer the potato and pumpkin to a salad bowl and set aside in the fridge to cool completely.
  4. Add the pepitas, herbs and pickled onions to the salad and pour over enough dressing to coat. Toss thoroughly to combine and serve.

Note

  • Shannon once dated a guy who didn’t like potatoes. Needless to say it didn’t work out.
Tags:
Vegan
Plant-based
Vegetarian
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