• 800 g kumara
  • 2-3 cups Wattie's frozen Chuckwagon Corn
  • 1 red onion, finely sliced
  • 3 cups baby spinach, rocket or mesclun mix
  • 3 hard boiled eggs, peeled and quartered
  • ½ cup Eta Lite and Free Honey Mustard Dressing

1. Cook kumara in boiling water until tender, drain and set aside to cool. Roughly chop and place in a serving dish.

2. Cook Wattie’s frozen Chuckwagon Corn for 2-3 minutes in the microwave or a saucepan until just cooked. Drain any excess water.

3. When kumara and vegetables are cool toss gently together with onion, baby spinach and eggs.

4. Just before serving toss through the ETA Lite & Free Honey Mustard Dressing and serve alongside your favourite BBQ meat or chicken.

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4 Ratings

Reviews (4)

joy's Rating
Brigid's Rating
samantha heemi's Review | Rating

During the summer time dinner always consists of bbq's! Potato salad is the main dish so really wanted to try find something different that was just as yummy as potato salad but minus the potato....this kumara salad tops it! Not only is kumara more healthier to eat and friendlier on the figuer, its also reallly gooooood! The honey mustard along with the red onion really complement this dish well.....if your like me and always have potato salad with your barbes then try this dish instead! you wont be disappointed and probably will permanently replace the potato salad for this instead! :D

maree white's Review | Rating

Still making this recipe throughout the year,,a crowd pleaser