ʻUlu, Okinawan Sweet Potato, & Red Potato Salad
ʻUlu, Okinawan Sweet Potato, & Red Potato Salad
Rated 5 stars by 1 users
Category
Salad & Side
Servings
6-8
Prep Time
16-20 hours
Cook Time
45 minutes
Using breadfruit, ʻuala (sweet potato), & red potato, Chef Casey Halpern of Café Pesto creates a unique take on Hawaiʻi's favorite side—potato salad.
Author:Chef Casey Halpren
Ingredients
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12 oz ʻulu (peeled, cored, and steamed), halved then diced medium
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1 quart water
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1/4 cup salt
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2 tbsp sugar
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1 glove of garlic, smashed
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6 oz ʻuala (peeled and steamed), smashed
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6 oz red potatoes, peeled and diced medium
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1/4 cup yellow onion, diced small
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3/4 cup celery, diced small
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1/2 cup carrots, peeled and grated
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3/4 cup mayonnaise
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1 clove garlic, minced
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Salt to taste
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Pepper to taste
ʻUlu Brine
Salad Mix
Directions
ʻUlu Brine
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
Salad Mix
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.
Recipe Note
For a similar recipe try ʻUlu & Okinawan Sweet Potato Salad. For a fun 'uala snack try Simple Okinawan Sweet Potato Muffins.
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