Sweet potato salad

Michael Craig

This is my take on a classic potato salad, which uses kumara instead of potato. It’s so simple and so delicious. Sumac, if you’re not familiar with it, is a spice used in Middle Eastern cooking which has a tangy flavour. It goes well with the mayonnaise here. This salad is a great addition to any barbecue.

Salad

2	Kumara, medium-large sized, scrubbed and cut into 3cm chunks (Main)
2 Tbsp	Rice bran oil
1 pinch	Sumac powder
1 pinch	Smoked paprika
3	Spring onions, thinly sliced
4 rashers	Streaky bacon, cooked until crispy and cut into 1cm pieces
¼ cup	Walnuts, dry toasted and chopped

Ingredients

½ cup	Mayonnaise, use a good-quality variety
1 Tbsp	Sumac powder

Directions

1. Preheat oven to 190C. Place kumara in a roasting tray and drizzle over the oil. Add salt, pepper, sumac and smoked paprika. Roast for about 40 minutes until golden and crispy.
2. Mix together the mayonnaise and the sumac. While the kumara is cooking, cook the bacon, and toast the walnuts in a frying pan with no oil. Be careful not to burn them. Slice the spring onions.
3. Allow the kumara to cool slightly before putting in a bowl, and adding all other ingredients. Mix gently and serve warm.