Kumera, Potato & Bacon Salad

JR Mattsen


Family loved this served with sausages & corn on the cob.


☆☆☆☆☆ 0 votes

30 Min
30 Min


  • 400g
    kumera (peeled & cut into large bite size pieces)
  • 400g
    new potatoes (scrubbed & cut into large bite size pieces)
  • 200g
    bacon, cut into big chunks
  • 1/2
    medium red onion (sliced thinly)
  • 3/4 cup
    peas (cooked & cooled)
  • 1 Tblspn
    pumpkin seeds
  • 1 tspn ea
    sesame & poppy seeds
  • 1 Tblspn
    sunflower seeds
  • 1 teaspoon
    soy sauce
  • 1/3 cup
    mayonnaise & eta feta garlic dressing, mixed
  • ·
    cherry tomatoes

How to Make Kumera, Potato & Bacon Salad


  1. Cook potatoes in salted water until just tender. Cool.
  2. Boil kumera in salted water until half cooked. Coat well with olive oil, spread on baking tray & sprinkle with salt. Bake (180) until golden & cooked. Cool.
  3. Fry bacon in some olive oil, remove from pan then add all seeds to left over fat and cook about 2 minutes, just until colour changes. Stir soy sauce through, then remove from heat. Cool
  4. Mix everything except tomatoes together with the mayonnaise. Add some grated Parmesan & finely chopped parsley if you like.
    Serve with sour dough cubes which have been lightly fried in garlic butter.

Printable Recipe Card

About Kumera, Potato & Bacon Salad

Course/Dish: Potato Salads
Main Ingredient: Vegetable
Regional Style: Australian
Other Tag: Quick & Easy

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