Footprints® Plants Edibles Recipes

Pumpkin (Not Potato) Salad

Serves 6 - 8
Pumpkin (Not Potato) Salad

Take this summer cookout classic to festive fall picnics by switching out potatoes for chunks of fresh pumpkin.


  • 6 cups pumpkin cut in 1” cubes
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 2 tbs grainy mustard
  • 2 tbs maple syrup
  • 1/3 cup Sherry vinegar
  • 1/2 cup olive oil
  • 1/2 cup pitted, chopped Castelvetrano olives
  • 1/4 cup chopped capers
  • 1/2 cup chopped Footprints Edibles Splendid flat parsley



Place steamer basket in a 3-4 quart sauce pot with water. Add pumpkin and steam on high heat until it can be pierced with a knife without splitting. Remove to a large bowl filled with half ice and half water to stop cooking. Drain when cool.

Combine pumpkin and onion in a large bowl.

Make dressing: sprinkle minced garlic with coarse salt and mash into a paste with the flat side of your knife. Whisk in mustard, maple syrup and sherry vinegar. Season with pepper.

Drizzle in oil, while whisking, to form a creamy emulsion.

Toss pumpkin and onions with dressing. Toss through olive capers and Footprints Edibles parsley.

Season to taste with more mustard, vinegar, salt or pepper.