You don’t have to worry about your non-veggie lover guests not liking this Hawaiian potato salad recipe. I guarantee you that they will love this even without the usual ham or bacon present on it. It’s too flavorful and too tasty to taste as if it’s not for vegetarians in the first place! You just have to trust me on this!
Our friend over at The Perfect Pantry has this to say about the recipe:
“Hawaiian cuisine is really a crossroads of all of the cultures who’ve settled on the islands: Asian, Polynesian, native Hawaiian, and many former military folks from all around the United States. I’ve been having a great time reading through the books, marking all of the dishes I want to try. It’s almost impossible to get authentic Hawaiian ingredients here in New England; however, many recipes can be adapted to what’s locally available.”
While this recipe calls for a lot of ingredients you might not see available in your local grocery, don’t fret. You can substitute the ingredients with whatever are available. It will still taste as flavorful and as good. For example, according to The Perfect Pantry, this recipe originally calls for Okinawan potatoes. Sweet potatoes were substituted for them because they’re not available at the local grocery store.
Ingredients
3 lbs sweet potatoes, peeled and cut into very large chunks
1/4 tsp grated ginger
1 Tbsp fresh lime juice
1/2 cup Great Value plain Greek yogurt
1/4 cup Kraft mayonnaise
2 tsp Heinz Dijon mustard
1 Tbsp McCormick sweet curry powder
1/2 tsp agave nectar (optional)
1 cup diced celery
1/2 cup diced red bell pepper
McCormick Fresh black pepper, to taste
Instructions
Place the potatoes in the pressure cooker with 1 cup of water. Cook on High Pressure for 3 minutes, then Quick Release the pressure. Remove the potatoes from the cooker and set aside to cool while you make the rest of the salad.
In a large mixing bowl, whisk together the ginger, lime juice, yogurt, mayonnaise, mustard and curry powder. Taste the sauce, and add agave nectar if you’d like it a bit sweeter.
Add to the sauce the diced celery and red pepper. Then, gently fold in the slightly cooled sweet potato. Add a pinch of black pepper.
Refrigerate the potato salad for several hours, or overnight, to allow the flavors to meld. Taste again before serving, and add more pepper or some kosher salt, to taste.
Serve chilled.
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Quick Tip: serve it as a side dish with grilled beef, pork or chicken.
Thanks again to The Perfect Pantry for this amazing recipe.
