ʻUlu & Okinawan Sweet Potato Salad
Kealakehe HS Culinary Arts Program has created a unique potato salad using breadfruit & ʻuala (sweet potato). It is a tasty, easy to make, summer side dish.
12 oz mature ‘ulu (peeled, cored, and par-cooked)
15 oz ʻuala (peeled and par-cooked)
½ cup low-fat mayo
½ tsp ground pepper
Salt to taste
1 tsp ground mustard
1 tsp granulated garlic
2 hard-boiled eggs, crumbled
2 stalks celery, chopped
¼ cup sweet onion,
½ cup diced red bell pepper (optional)
Green onion, to taste, chopped
If frozen, defrost ‘ulu and ‘uala by steaming 20-25
minutes or until fork can just be inserted
all the way through. Once cool, cut into
1/2-inch cubes and set aside.
If using fresh ʻulu please refer to our How to Cook Breadfruit page
Combine mayo, pepper, salt, mustard, and
garlic, mixing thoroughly, then fold in the crumbled eggs.
Place ‘ulu and ‘uala in a large bowl. Add celery, onion, bell pepper and green onion and toss.
Add mayo mixture and combine until evenly coated. Chill until served.
Like this recipe? Try ʻUlu, Okinawan Sweet Potato, & Red Potato Salad Recipe and Burmese Style Squash and Sweet Potato Salad