Jo’s Kumura & Bacon Salad

We’ve recently made some lovely new friends from NZ.  It’s kinda rare to make genuine new connections at this age with the daily hustle often getting in the way, but the kids have brought us together with some lovely new peeps of late.  It’s a real joy to find new souls to share in the many excitements and dramas that come with family life and to gain new insights and perspectives along the way.  Of course, one of the inevitable highlights of time spent with friends is food, and we have been very lucky to gain this amazing new potato salad recipe!  I know there’s already a few up here, but one more won’t do any harm.  In any event, the major point of difference – kumura – gives this salad a totally new perspective too.  A great side for a barbie or perhaps some pan fried fish.  It’s super delish 0w-right, eh?

Ingredients

1 kg purple kumara (sweet potato)

250 g bacon, chopped

¾ cup walnuts, roughly chopped

½ red onion, finely sliced

½ cup freshly grated parmesan

¾ cup cooked peas, cooled

¼ cup good quality mayonnaise

¼ cup sour cream

¼ cup flat-leaf parsley, finely chopped, plus extra to serve

¼ tsp white pepper

¼ tsp black pepper

½ tsp salt flakes

squeeze lemon juice

Method

1.  Peel the kumara and chop into 4 cm pieces.  Add to a large pot of salted water, bring to a simmer and cook until tender, about 10-15 minutes.  Drain and allow to cool to warm.
2. While the kumara is cooking, add some oil and the bacon to a fry pan over medium heat.  Fry about 15 minutes until crispy.  Drain on paper towel.
3. Add the warm kumara to a large bowl with the bacon, red onion, walnuts, mayonnaise, sour cream, parsley, parmesan, peas and salt and pepper.  Squeeze in the lemon juice and toss gently to combine.  Serve garnished with extra parsley, either warm or chilled.

Serves 6