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Warm potato and kumara salad

  • 4servings
  • 60minutes

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Source: recipefinder.msn.co.nzReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 750g kipfler potatoes, halved lengthways

  2. 500g kumara, chopped coarsely

  3. 1/3 cup (80ml) olive oil

  4. 1 small red onion (100g), sliced thinly

  5. 1/4 cup finely chopped fresh dill

  6. 1/4 cup finely chopped fresh basil

  7. 1/4 cup (60ml) lemon juice

  8. 2 tablespoons capers, rinsed, drained, chopped finely

  9. 1 tablespoon wholegrain mustard

  10. 1 clove garlic, crushed

Instructions Jump to Ingredients ↑

  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 olive 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.

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