I’m in a deep love affair with peppadew. On a sandwich, salad or just eaten out of the jar, I just love the amazing taste explosion, that gives me instant heart eyes. In an attempt to eat peppadew with everything, I had to make this deliciously refreshing, satisfying, oh, so yummy salad.
This butternut salad, is a take on traditional potato salad, but with non of the tradition. We bought a whole lot of butternut and they’ve just been sitting around waiting to be made into wonderful things, and with Carl’s potato allergy, they were just destined to become a potato substitute.
This is a great recipe for a picnic or a barbecue.
PEPPADEW BUTTERNUT SALAD – serves 4 – 6
Ingredients
- 1 large butternut squash, peeled, de-seeded and chopped into bite size chunks.
- 1 small red onion, peeled and finely chopped
- 1/2 cup mayonnaise
- 4 peppadews, finely chopped
- 1/2 tsp smoked paprika – optional
- 1 tbsp peppadew brine
- 1 tbsp fresh parsley chopped
- salt and pepper to taste
Directions
Place the butternut squash in a medium/large pot, pour water in the pot, to just cover the squash. Bring to boil. Boil until tender 5 – 10 minutes. Drain and let cool.
In a small bowl combine the mayonnaise, peppadews, paprika, brine and salt and pepper.
Place the butternut into a bowl, add onions, and parsley.
Pour over the mayonnaise and fold in. Refrigerate until cold.
