Two Potato Salad

I am a HUGE fan of potato salad, especially this time of year!  Its so perfect for the summer and for all those get-togethers we plan during these warmer months.  It makes the perfect carry along and picnic dish.  I confess . . .  I have even been known to eat it for breakfast! 

I am also always looking for something different to do as far as salads go.  I have a motto, and it is this . . .  “There is no such thing as a boring salad!” 

 This salad is so far from boring that it is sure to become a family favourite, with two types of potatoes . . .  white and sweet . . .  and the surprise ingredient . . .  a tiny bit of butternut squash!

Add to that a punchy cider vinegar dressing with onion and zesty dry mustard along with the flavour and crunch of celery seed.  (I love celery seeds!)

With plenty of chopped parsley, this is a fabulous salad that will have everyone scrambling for seconds. Perfect with your grilled chicken and pork dishes, as well as salmon, this is sure to become everyone’s favourite.  I guarantee you will be asked to bring it along to your next cookout!

a handful of chopped toasted walnuts (about 1/4 cup)

Cook the butternut squash cubes in a pot of boiling water until just tender, 3 to 5 minutes.  Drain well and allow to cool.

Gently mix both potatoes and the butternut squash in a large bowl wth the parsley. Fold in the dried cranberries, onion and chopped walnuts. Cover and chill.  Serve at room temperature.

I am koo koo for dried cranberries and nuts in anything, but I have to tell you they are quite simply beautiful in this delicious potato salad.  Somewhat reminiscent of a harvest type of salad that you might want to eat closer to the holidays, but don’t wait til then.  Make and eat this now!   Heck, make and eat this all year round!  Bon Appetit! 

 Happy Fourth of July to all my American readers and friends!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
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