This salad is made from 2 of my favorite ingredients. Yes, you guessed it right, potatoes and pumpkins. Where I am from in Holland most of the people think the potato is boring. And I know why they think that. Because they cook the potatoes until they are completely mashie. After that, they try to pimp it up again with half a liter of gravy.
I think this is very sad cooking behavior. When potatoes are prepared right they surprise you with their wonderful delicate taste. I love to roast them, but as french fries or transformed into a light puree also makes me very happy.
In this recipe I combine the delicate earthy taste from the potatoes with the nutty, soft taste from the Moschus pumpkin (also called Muscat pumpkin). You can also use Hokkaido for it though. I roast the vegetables in the oven without turning them halfway. This keeps the pieces of pumpkin intact. This perfect autumn dish fits good to grilled meat.