Kumera, Potato & Bacon Salad

nzJen avatar
By JR Mattsen
from Nelson

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

serves 4
prep time 30 Min
cook time 30 Min
method Bake


  •   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

  • 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.

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