Butternut Squash and Yukon Gold Potato Salad

11 Jun

I actually  made this up while trying to use up some veggies in the refrigerator.  It turned out so good, it’s on the menu for an upcoming family party.


1 1/2 lbs butternut squash, peeled, baked and cubed

1 1/2 lbs yukon gold potatoes, boiled, peeled and cubed

1 sweet red pepper, diced

3/4  cup spring onion, finely chopped

3/4 celery, diced

juice of 1 large lemon

olive oil

salt, pepper and lemon pepper seasoning to tasteDSCN3884


Put cooked, warm prepared squash and potatoes in a large bowl.  Add prepared sweet peppers, onions and celery.

In a small bowl, combine the lemon juice and an equal amount of olive oil.  Mix well.  Pour the dressing over the veggies in the large bowl.

Now sprinkle the veggies with salt, pepper and lemon pepper seasoning.

Gently stir the salad to distribute the dressing and seasonings.


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