This vibrant and flavorful potato salad is perfect for picnics, barbecues, or any outdoor gathering. It combines tender roasted pumpkin, sweet cranberries, crunchy pine nuts, and fragrant thyme for a dish that’s both hearty and refreshing. Prepare it in advance and enjoy a delicious, plant-based meal that travels well!
Ingredients:
1,5 kg waxy potatoes
1 small pumpkin (e.g., Hokkaido or Butternut), cubed
50 g pine nuts
50 g dried cranberries
1 red onion, sliced
1 tablespoon fresh or dried thyme
2 tablespoons olive oil
For the dressing:
4 tablespoons olive oil
6 tablespoons balsamic vinegar or apple cider vinegar
1-2 tablespoon maple syrup
Salt and pepper to taste, fresh thyme
Instructions:
Cook the potatoes:
Boil the potatoes in salted water for about 20 minutes until tender.
Let them cool, peel if desired, and then slice or cube.
Roast the pumpkin:
Toss the pumpkin cubes with 1 tablespoon of olive oil, salt, pepper, and thyme.
Roast in the oven at 180°C for about 20 minutes until soft and slightly caramelized.
Toast the pine nuts:
In a dry skillet, lightly toast the pine nuts until golden, then transfer to a bowl.
Prepare the onions:
Slice the onion.
Make the dressing:
Whisk together olive oil, balsamic vinegar, maple syrup, salt, pepper and thyme.
Assemble the salad:
In a large bowl, gently combine the potatoes, roasted pumpkin, onions, cranberries, and pine nuts.
Drizzle with the dressing and toss carefully to combine.
Chill and serve:
Let the salad sit in the fridge for at least 30 minutes to allow flavors to meld.
Enjoy your delicious, transportable vegan potato salad!