December 08, 2016
by Chelsea Winter
creamy kumara salad, kumara bacon salad, kumara salad
52 Comments
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Chelsea’s famous kumara & bacon salad
This recipe is from the salad section in 2017’s bestselling cookbook in NZ, Scrumptious. Seriously, you have to make it. Technically it’s not quite famous at the time I write this – but I know it will be! It’s a salad like no other, a guaranteed hit whether you’re serving it up at home or taking it to a picnic, BBQ or a pot-luck dinner. The textures and flavours are sensational. This is equally good served as a warm or chilled salad.
Prep time – 15 minutes
Cook time – 20 minutes
Serves 6
Ingredients
Oil, for frying
1kg kumara (purple, or a mixture of orange and purple)
250g bacon, chopped (free-range is best)
¾ cup chopped walnuts
½ a red onion, finely sliced
½ cup freshly grated Parmesan
¾ cup cooked peas, cooled
¼ cup good-quality mayonnaise
¼ cup sour cream (or use extra mayo)
¼ cup finely chopped parsley, plus extra to serve
¼ tsp white pepper
¼ tsp black pepper
½ tsp salt
Squeeze of lemon juice
Method
Peel the kumara and chop into 4cm 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.
While the kumara is cooking, add some oil and the bacon to a frying pan over a medium heat. Fry for about 15 minutes until crispy. Drain on paper towels and discard the extra oil.
Add the warm kumara to a large bowl with the bacon, walnuts, red onion, mayonnaise, sour cream (or extra mayo), parsley, Parmesan, peas, peppers and salt. Squeeze in the lemon juice and toss gently to combine. Serve garnished with extra parsley, or refrigerate until needed. It’s nice warm or chilled and will last a couple of days in the fridge.
(Tip – I sometimes like to add half an avo if I have one handy, just before serving).
52 Comments
AshleighDecember 8, 2016 at 3:44 amReply
Could you possibly get away without using peas? Maybe adding spinach? I am definitely not a fan of peas, nor is my Fiance but I love Kumara and Bacon!
Chelsea WinterDecember 8, 2016 at 8:52 pmReply
Sure thing, and some wilted spinach or even chopped steamed green beans would be a nice touch!
LouiseDecember 8, 2016 at 9:38 amReply
I love the idea of having the walnut texture in the salad but we can't eat walnuts. Have you got any other recommendations??
Chelsea WinterDecember 8, 2016 at 8:52 pmReply
Pecans would be nice!
JennieDecember 8, 2016 at 11:42 pmReply
Thanks for the recipe.Any suggestions for replacing the parmesan (due to dairy allergy)
Chelsea WinterDecember 10, 2016 at 1:53 amReply
You can just leave it out!
KelseyDecember 10, 2016 at 5:59 amReply
You can google dairy free "parmesan" using cashews and nutritional yeast. Haven't personally got round to trying it but it's on the list!
Lena TapurauDecember 9, 2016 at 4:24 amReply
Thank you for sharing. Definitely on my Santa list for Xmas.
KarenDecember 9, 2016 at 8:49 pmReply
I'm allergic to mayo.... could l use 1/2 sour cream and 1.2 natural yoghurt?
Chelsea WinterDecember 10, 2016 at 1:52 amReply
Yes indeed!
TanyaDecember 10, 2016 at 3:25 amReply
Omg sounds sooooo delicious. But because I am worried about the flavour not being quite perfect, can you disclose what mayo you use? Or just if its a thick American style mayo or a sweeter 'kiwi' style mayo? :) Thank you so much!
Chelsea WinterDecember 13, 2016 at 4:12 amReply
Thicker the better - or make your own! Recipe is on this website :)
JoanneDecember 10, 2016 at 9:32 pmReply
I love roasted kumara - could I roast them instead of boiling them, and what type of mayo do you use - I like the traditional eta mayo or farlic aioli - but are you talking about the ones like best foods mayo?
Chelsea WinterDecember 13, 2016 at 4:11 amReply
Yes indeed! I normally make my own, but just look for the one that's got the fewest ingredients - it's just meant to be egg, oil, maybe some lemon or vinegar :)
JoDecember 12, 2016 at 9:37 amReply
Looks fantastic! Can I ask what Mayo you normally use? Thanks x
Chelsea WinterDecember 13, 2016 at 4:08 amReply
I normally make my own! There's a recipe on this website. Or just one that's not too full of nasty preservatives and thickeners and things.
KateDecember 12, 2016 at 6:47 pmReply
I add Dijon mustard too, extra yummy.
NickyDecember 23, 2016 at 7:13 pmReply
This looks delish! Will try it out for Christmas day but my Mum hates peas - could I sub fresh chopped asparagus? Thanks!
Jan BellDecember 26, 2016 at 4:54 amReply
We have had this recipe a couple of times now. It is so yummy.
MelJanuary 1, 2017 at 1:07 amReply
I had this last night at a friends house it was delicious and I could tell this even after many drinks!! Yummy
MichelleJanuary 7, 2017 at 6:54 pmReply
Just made this for dinner tonight and it was delicious! I did slightly larger servings and had as main with a garden side salad. Highly recommend, it's a keeper in my house.
AnnaJanuary 20, 2017 at 8:27 amReply
I tried the recipe yesterday and it's really great.. I used mix vegetables (peas,corn and carrots) instead of just peas and seems to work well.. highly recommend this recipe! Thank you!!! No doubt it will be famous!!!! Even my little one loves it..
MelJanuary 25, 2017 at 3:50 amReply
I'm super keen to make this salad but have a vege friend coming for dinner - would it work using some feta instead of bacon to give it the salty flavour without the meat? (I thought I could also do bacon separately for the meat eaters!)
Chelsea WinterFebruary 26, 2017 at 8:06 pmReply
Sure thing!
EricaJanuary 31, 2017 at 10:06 amReply
Hi, I am thinking about having this with your roast lamb, do you think I could use pine nuts instead of walnuts, and crumble feta on top or would that be no good? And then should i not do the mint topping for the lamb?
Chelsea WinterFebruary 26, 2017 at 8:05 pmReply
You don't need feta if you're serving it with the lamb :) Pine nuts fine.
NicolaFebruary 22, 2017 at 8:14 amReply
Hi do you have a suggestion of what to replace the walnuts with that's not a nut but that will still provide the crunch? We have a nut allergy. Thanks
Chelsea WinterFebruary 26, 2017 at 7:55 pmReply
Croutons?
Shelley eynonMarch 12, 2017 at 6:26 amReply
My sister Inlaw made this last nite it was gorgeous!!
CrystalAugust 6, 2017 at 12:12 amReply
This is the yummiest salad ever! Have made it a few times now, always a winner at BBQs.
PaulaAugust 29, 2017 at 12:21 amReply
We absolutely love this salad. I roast the kumara rather than boil, gives it a nice flavour.
VictoriaOctober 9, 2017 at 8:45 pmReply
Made this last week when we kicked off the BBQ season with friends. It was the absolute show stealer! I love this feeling of reward you get when everyone loves your food! I know you must get it on a daily basis but for someone who's not super confident in cooking for groups yet (me), it was a big achievement! Thanks for helping me making our first BBQ awesome :-)
kasOctober 20, 2017 at 11:18 pmReply
I had this lastnight at a bbq omg its the yummiest salafs ever..i will definetly make this.thanks.
NicoleNovember 9, 2017 at 9:52 amReply
Thanks for sharing this great recipe, I'm vegetarian so swap the bacon for Haloumi and without fail it's also always the first salad to be demolished for every occasion I have made it for with everyone wanting seconds and the recipe!
MoniqueNovember 23, 2017 at 5:59 amReply
Thanks so much Chelsea! My boyfriend LOVED this meal, and went back for thirds :D
Kaye ColesNovember 28, 2017 at 5:53 amReply
Had this tonight for the first time, it was absolutely yummy. Will be making it while we are camping over xmas. Thank you for sharing.
CherylDecember 21, 2017 at 9:27 pmReply
Does it have to have purple Kumara? Looking at the photo it doesn't seem purple plus purple Kumara seems harder to find. Would the red skinned Kumara be alright?
Chelsea WinterMarch 7, 2018 at 1:00 amReply
Totally fine.
AshleighDecember 28, 2017 at 5:32 amReply
My cousin made this for christmas and it was amazing! I'm making it for New Years, and I know it'll be a hit. You're a genius, Chelsea!
AdamDecember 28, 2017 at 10:23 pmReply
My daughter made this for Xmas lunch, she has your book, I absolutely loved it and just had to take the rest home. I am going to make this while at the mother in laws for New Years.
JulieDecember 31, 2017 at 3:17 amReply
If this isn't famous it really should be it's so yum..?
AliceJanuary 4, 2018 at 12:13 amReply
Thanks for all your amazing recipies Chelsea!!!! This is the most devine salad and i've made it so many times ...... and will continue doing so! you are such an inspiration...
FleurJanuary 28, 2018 at 9:55 pmReply
Very very Delicious..thanks ChelseaI roasted the kumaras first, served with lightly sugared walnuts, and added a bit of wholegrain mustard to the sourcream / mayo mix. Still tasty the next day too,Like a yummer variation of potato salad :)
Eileen MurphyMarch 8, 2018 at 7:17 amReply
Wonderful lunch or dinner. My sons even tried it on his flat mates. So easy to prepare. Added crunchy celery one day. You can play around with it so much.
BobMay 13, 2018 at 10:15 pmReply
Could you make this with sweet potato?
Chelsea WinterJuly 8, 2018 at 11:44 pmReply
Sure!
Jo StewartDecember 23, 2019 at 11:34 pmReply
Was thinking of adding roasted chickpeas instead of walnuts for a bit of crunch.
PollyJanuary 13, 2020 at 2:33 amReply
Yesterday I made five different salads for a bbq for 16 people. I over catered as usual! Plenty of leftovers except for the kumara and bacon and walnut salad. Most popular by far.
ShelleyDecember 22, 2022 at 3:38 amReply
This always delicious…. Making it again for a summer BBQ
MNovember 17, 2023 at 8:35 pmReply
This is the best! I always get cravings for it and make it every bbq now. I use the best foods mayo and it’s amazing
KarenDecember 7, 2023 at 11:32 amReply
Sounds so nice with kumera, bacon & walnuts. Is the red onion uncooked Chelsea?
Team ChelseaDecember 10, 2023 at 6:55 amReply
yes it is :-)
