A few weeks ago I had a simple, delicious potato salad at a Japanese restaurant. It included carrots and cucumbers, but the dressing puzzled me. It was well-seasoned, creamy--and bright orange.
I wanted to make it for myself, but how? I tried pumpkin and then ground turmeric for the color, but neither was it. Then it hit me--kabocha squash! I added steamed, pureed squash to a mayonnaise-based dressing, and bingo, the code was cracked. Then it was just a matter of seasoning the dressing for a good full flavor.
If you make this salad a day ahead, the flavor will be even better. For a pretty presentation, arrange the salad on a platter lined with lettuce leaves and tomatoes.
Deane’s book “Low Fat Kitchen” includes more than 100 recipes created for this column.