ʻUlu, Okinawan Sweet Potato, & Red Potato Salad
Jun 29, 2021
ʻUlu, Okinawan Sweet Potato, & Red Potato Salad
Chef Casey Halpren
6-8
16-20 hours
45 minutes
Side, Salad
Using breadfruit, ʻuala (sweet potato), & red potato, Chef Casey Halpern of Café Pesto creates a unique take on Hawaiʻi's favorite side—potato salad.
Ingredients
ʻUlu Brine
- 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
Salad Mix
- 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
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.
