I don't know about you, but I grew up eating potato salad. My mom, even though she is from Japan and only came here in her early twenties, perfected, in my opinion her potato salad recipe. It was the best! She even created her own potato salad recipe using Kabocha (Japanese pumpkin), which my sister and I love!
I've been craving potato salad so I decided to make a butternut squash potato salad and added in a little green. It was delicious! I used my Raw Mayonaise recipe to bring it all together. Here it goes, I got all the ingredients at Trader Joes too.
BUTTERNUT SQUASH POTATO SALAD
1/2 pound Butternut squash , steamed and cubed
1/2 pound Baby Potatoes - I used Dutch Yellow and left the skin on, steamed and cubed
1/2 organic broccoli crown, flash blanched
1/2 red onion chopped
1 avocado cubed
1 tablespoon dill
Raw Mayo to your liking but not too much, I used about 4 tablespoons
Sea Salt and black pepper to taste.
Give the avocado and lemon or lime bath to help with the blackening of the avocado. Then, mix all the ingredients together in a large bowl and serve. This salad is best eaten fresh. I hope you like it as much as I do.
Check out the health benefits of butternut squash from Whole Living:
Per 1 cup cooked, approximately 205 grams
Calories: 82 kcal
Fat: 0.2 g
Vitamin A: 1,144 mcg = 163 percent* of DRI**
Vitamin B6: 0.3 mg = 20 percent of DRI
Vitamin C: 31 mg = 41 percent of DRI
Folate: 39 mcg = 10 percent of DRI
Potassium: 582 mg = 12 percent of DRI
* Percentages are for women 31 to 50 years old who are not pregnant
** DRI, Dietary Reference Intake, is based on National Academy of Sciences' Dietary Reference Intakes, 1997 to 2004