Name: Warm potato and kumara salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 750 gram kipfler potatoes, halved lengthways; 500 gram kumara, chopped coarsely; 1/3 cup olive oil; 1 red onion, sliced thinly; 1/4 cup finely chopped fresh dill; 1/4 cup finely chopped fresh basil; 1/4 cup lemon juice; 2 tablespoon capers, rinsed, drained, chopped finely; 1 tablespoon wholegrain mustard; 1 clove garlic, crushed

Warm potato and kumara salad

Potato salad has sure come a long way since the mayonnaise drenched versions. The addition of kumara adds a sweetness of flavour and a smoothness of texture. And not a jar of mayonnaise to be seen.

Ingredients

750 gram kipfler potatoes, halved lengthways

500 gram kumara, chopped coarsely

1/3 cup olive oil

1 red onion, sliced thinly

1/4 cup finely chopped fresh dill

1/4 cup finely chopped fresh basil

1/4 cup lemon juice

2 tablespoon capers, rinsed, drained, chopped finely

1 tablespoon wholegrain mustard

1 clove garlic, crushed

Method

1.Boil, steam or microwave potato and kumara, separately, until tender; drain.

2.Preheat grill.

3.Place potato and kumara, in single layer, on oiled oven trays. Brush potato and kumara with a little of the oil; grill, in batches, until browned.

4.Meanwhile, combine remaining oil, onion, dill, basil, juice, capers, mustard and garlic in large bowl. Add potato and kumara; toss gently to combine.

Grilled kumara cubes can be tossed with a little fresh sage into a plain risotto just before serving, and the grilled kipflers go really well with a small grilled beef steak. Both can be cooked the day before you want to serve this salad and refrigerated overnight as the grilling sufficiently rewarms them.
Note

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Ingredients

Method

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