On Sunday, I was given a squash I had never seen before, called chayote or prickly squash. It originates from Central America, but apparently, it grows well here in Germany too. The climate has changed here as well. I read that in America, it is prepared in many ways, almost all enriched with chili. I decided to make a chayote salad with potatoes that can be enjoyed warm or cold, and I must say it’s very good. But let’s see together how to prepare this chayote salad in the following recipe.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 chayote (prickly squash)
- 6 potatoes
- 2 red onions
- to taste olive oil
- to taste salt
- to taste pepper
- to taste thyme
Steps
Start preparing your chayote salad by boiling the potatoes in a large pot. There is no need to peel them beforehand. In the meantime, peel your chayote as well. Cut it in half and remove the “seed” inside. Honestly, I’m not sure if that’s what it’s actually called. 😛
At this point, cut the chayote into cubes and boil it with some salt for about 7-8 minutes, no more. Once cooked, pour the chayote cubes onto a dry cloth and dry off the excess water.
Meanwhile, prepare the olive oil with salt, pepper, and thyme in a bowl and let it infuse. Then peel the onions and slice them thinly.
By now, the potatoes should be cooked too, so peel them and cut them into cubes. Proceed by pouring potatoes, chayote, onions, and olive oil into a large bowl and mix well. Adjust the salt and pepper if necessary and serve your chayote and potato salad still warm; it’s really delicious.
If you also love warm or hot salads, here is the RECIPE for my WARM FENNEL SALAD too good.
Saby recommends…
The chayote salad is already very good as it is, but you can enrich it with olives, tomatoes, and capers.
