ʻUlu, Okinawan Sweet Potato, & Red Potato Salad
Salad & Side
Using breadfruit, ʻuala (sweet potato), & red potato, Chef Casey Halpern of Café Pesto creates a unique take on Hawaiʻi's favorite side—potato salad.
12 oz ʻulu (peeled, cored, and steamed), halved then diced medium
1 quart water
1/4 cup salt
2 tbsp sugar
1 glove of garlic, smashed
6 oz ʻuala (peeled and steamed), smashed
6 oz red potatoes, peeled and diced medium
1/4 cup yellow onion, diced small
3/4 cup celery, diced small
1/2 cup carrots, peeled and grated
3/4 cup mayonnaise
1 clove garlic, minced
Salt to taste
Pepper to taste
Defrost the ʻulu overnight in the refrigerator or until thawed
Cut the ʻulu quarters in half and place them into a large resealable bag
Whisk the water, salt, sugar, and garlic in a large bowl.
Pour the brine mixture into the bag, with the ʻulu, to the top
Refrigerate overnight or for at least 8 hours
Defrost the ʻuala in the refrigerator overnight or until thawed while the ʻulu is in the brine.
Steam the red potatoes until soft.
Cool the red potatoes on a sheet pan.
Once the red potatoes have cooled, peel them, and set them aside.
In a medium saucepan, bring the ʻulu and brine to a boil.
Reduce the ʻulu to a simmer and cook for 20 minutes or until soft.
Remove the ʻulu from the brine and let cool.
Once the ʻulu has cooled, dice it medium.
In a large bowl, smash the ʻuala with a fork.
Combine ʻuala with the diced ʻulu, red potatoes, onion, celery, carrot, and mayonnaise.
Season to taste with salt and pepper.