Potato And Kumara Salad Recipe

Name: Potato And Kumara Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg potato (peeled cut into 2.5cm pieces); 2 tablespoons olive oil; 1/4 cup olive oil (extra); 1 kg kumara (peeled into 2.5cm pieces); 200 g bacon (rind removed coarsely chopped); 2 tablespoons red wine vinegar; 1 tablespoon mustard (wholegrain); 1 tablespoon honey; 6 green onions (thinly sliced); 1/4 cup parsley (flat-leaf chopped)

Servings: persons

1 kg potato (peeled cut into 2.5cm pieces)
2 tablespoons olive oil
1/4 cup olive oil (extra)
1 kg kumara (peeled into 2.5cm pieces)
200 g bacon (rind removed coarsely chopped)
2 tablespoons red wine vinegar
1 tablespoon mustard (wholegrain)
1 tablespoon honey
6 green onions (thinly sliced)
1/4 cup parsley (flat-leaf chopped)

1
Preheat oven to 200C (180C fan forced).
2
Line 2 baking trays with baking paper and place potato in a single layer on one prepared tray and drizzle with half the oil and season with salt and pepper and bake for 45 minutes or until golden and crisp and let cool.
3
Place kumara on remaining tray and drizzle with remaining oil and season with salt and pepper and bake for 30 to 35 minutes or until golden and tender and then cool.
4
Meanwhile heat a medium frying pan over high heat and add bacon and cook and stir for 3 to 4 minutes or until crisp and drain bacon on paper towels.
5
Combine extra oil, vinegar, mustard and honey in a small crew top jar, seal and shake well to combine.
6
Place vegetables in a large bowl and add onion, bacon, half the parsley and dressing. toss gently to combine.
7
serve sprinkles with remaining parsley.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 kg potato (peeled cut into 2.5cm pieces), 2 tablespoons olive oil, 1/4 cup olive oil (extra), 1 kg kumara (peeled into 2.5cm pieces), and more.

Yes, Potato And Kumara Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato And Kumara Salad

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