In my post last week for Warm Butternut Squash Salad, I confessed to my newfound obsession with this beautiful winter fruit. Once I realized how quick and easy this salad is to make, I was hooked. After you’ve shaved the skin, it takes only 15 minutes to cook. I love that kind of food.
The texture of the squash works well in salads, as it is tender but still holds its shape when tossed. Since I’ve loved potato salad ever since I was a baby, I knew that I had to make a butternut squash version for my Thanksgiving dinner. It was light, crunchy, and filled with a delicate blend of sweet and salty flavors.
This salad is made with simple ingredients.
Red skin potatoes, butternut squash
Radishes
Green Onion
It’s easy to make with just a few ingredients: greek yogurt, mayo, grainy mustard, white vinegar, and spices.
The hands-on prep time is under 30 minutes, and it all comes together within an hour. It’s also a one-bowl operation. Mix the dressing and add the rest. Toss. It’s so easy and delicious!
The crunch is just right with the green onions and radishes. The potato and squash are both tender, and they complement each other nicely when paired with the creamy dressing.
This recipe is perfect for Thanksgiving, Christmas, or any other occasion. This dish is so versatile; it’s easy to transport and takes little time to prepare. You can also substitute ingredients as they come and go out of season to create something new. You can even add some protein to complete the meal. Chickpeas or chicken? Hard-boiled eggs, perhaps? You can choose what you like. Enjoy!
Ingredients
- 5 to 7 small-medium potatoes with red skin
- Butternut squash: 1 1/2 cups (peeled, cubed; 1/2 large squash yields about 1 1/2 cups)
- 3 Tbsp Greek yogurt, plain*
- Light or regular mayo, one tablespoon
- 1 tsp of grainy mustard
- White vinegar, 1 Tbsp
- Black pepper & sea salt
- Ground coriander, 1/4 tsp ( optional).
- Green onion, chopped (about two tablespoons)
- Two medium radishes (chopped)
Instructions
- Preheat the oven to 400 degrees F. (204 C). Place a rack at the center.
- Place your potatoes in a large pot or saucepan after rinsing and scrubbing them. Add cold water to cover the potatoes, then heat on high until it boils. Reduce the heat and cook until it is tender. When done, slide a knife through the middle of the potato. Drain and cool the potato once it is fully cooked. Once cooked, quarter.
- Prepare your squash while the potatoes are cooking. Butternut squash cubes are tossed in 2 Tbsp of olive oil with 1/2 tsp sea salt and 1/4 tsp pepper. (Amounts should be as written on the original recipe // adjust for changes to batch size). Roast butternut squash cubes for 15-20 minutes or until tender. It shouldn’t be mushy. Just soft.
- Prepare your dressing while cooking in a serving bowl. Add Greek yogurt to the serving bowl along with mayo, mustard, vinegar, coriander, and a healthy pinch of salt and pepper. Adjust seasonings to taste. Whisk, then taste. Thin out with more water or vinegar.
- Toss in the squash, radishes, green onions, and quartered potatoes. Taste and adjust the seasonings if necessary. Serve immediately. Refrigerate leftovers. They should last for several days. However, they are best served fresh.
