Instructions: Cut potatoes into quarters lengthwise. Steam potatoes and squash until vegetables are tender, about 45 minutes. When cool enough to handle, scoop squash from shell and mash enough to measure 1/4 cup. Transfer to bowl large enough to make dressing. Let cool. Cut steamed potato wedges into quarters.

Cook carrots in boiling water just until tender, about 5 minutes. Drain, place in bowl of ice water until cold, then drain again. Cut Japanese cucumber in half lengthwise and thinly slice. Toss together potatoes, carrots, cucumber and green onion.

Spoon mayonnaise, sour cream, sugar, vinegar, mustard, salt and pepper to taste into bowl with squash puree and stir until all ingredients are blended. Stir dressing into potatoes to coat. Cover and chill at least 30 minutes before serving.

This recipe yields 12 servings.

Comments: 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.

NOTES :

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