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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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) |
1/4 of a large kabocha, chunked in triangles in roughly the same size as potatoes |
the amount of potatoes and kabocha should be roughly equal |
3-4 inner stalks of celery, leafy tops included, sliced in half-moons |
1 clove garlic, minced |
2 tablespoons of fresh dill (or less dried dill weed) |
1/2 cup kewpie mayonnaise |
sea salt to taste |
Directions:
1. Boil the potatoes and kabocha together until tender.
2. Drain (reserve liquid for a nice vitamin boost to a future soup stock) and put potatoes in large mixing bowl.
3. Add celery, garlic, dill and mayonnaise
4. Mix together chunking the potatoes into rough pieces.
5. Gently fold in kabocha and mix, adding more mayonnaise if necessary and salt to taste.
6. Chill and serve.
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