Squash Salad. It feels like fall with cooler temperatures and rain falling this week. In the harvest mood, I decided to make a squash salad. It turned out quite tasty!
10 small round potatoes (creamer type)
1/4 of a large kabocha, chunked in triangles in roughly the same size as potatoes
the amount of potatoes and kabocha should be roughly equal
3-4 inner stalks of celery, leafy tops included, sliced in half-moons
1 clove garlic, minced
2 tablespoons of fresh dill (or less dried dill weed)
1/2 cup Kewpie mayonaise
Sea Salt to taste
Boil the potatoes and kabocha together until tender. Drain (reserve liquid for a nice vitamin boost to a future soup stock) and put potatoes in large mixing bowl. Add celery, garlic, dill and mayonaise. Mix together chunking the potatoes into rough pieces. Gently fold in kabocha and mix, adding more mayonaise if necessary and salt to taste. Chill and serve.