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Recipes can add twist to potato salad


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POSTED: Wednesday, August 05, 2009

While every cook has a tried-and-true variation on potato salad, here are several recipes that offer interesting twists on the traditional formula.

The Japanese version has been used as a sandwich filling in several bakeries, and while that might sound strange, don't knock it till you've tried it—it's delicious. The Sweet Potato Salad was demonstrated on our former cooking show, “;The Electric Kitchen.”; It's a good alternative to the standard, offering a refreshing change from mayonnaise-based salads. Finally, the Macaroni-Potato Salad is an old-time favorite.

Japanese-Style Potato Salad

4 large russet potatoes
1 tablespoon salt
1 tablespoon Japanese rice vinegar
3/4 cup mayonnaise (preferably Japanese)
5 hard-cooked eggs, grated
1/2 yellow onion, grated
2 Japanese cucumbers, thinly sliced
2 medium tomatoes, seeded and diced
1 tablespoon rice vinegar
1/2 teaspoon salt
1/4 pound thinly sliced smoked ham, chopped
Salt and pepper to taste

Scrub skins of potatoes, then place in a large pot and cover with water. Add salt and vinegar. Boil until soft, about 30 minutes.

Meanwhile, combine mayonnaise, eggs and onion in large bowl; set aside.

In another bowl, combine cucumbers, tomatoes and vinegar. Sprinkle with salt, and lomi (knead) until cucumbers start to soften and release water.

Squeeze liquid from cucumbers and tomatoes, and add to mayonnaise mixture along with ham. Mix well and set aside.

Drain potatoes, peel and mash. Add mayonnaise mixture while potatoes are still warm. Mix well. Season with salt and pepper. Chill. Serves 8.

Approximate nutritional analysis, per serving (not including salt to taste): 350 calories, 20 g total fat, 3.5 g saturated fat, 145 mg cholesterol, greater than 1000 mg sodium, 33 g carbohydrate, 3 g fiber, 5 g sugar, 10 g protein

Sweet Potato Salad

1 pound Okinawan purple sweet potatoes, cooked, peeled and cubed
1 pound sweet potatoes or yams, cooked, peeled and cubed
1 small Maui onion, sliced
1/2 green pepper, thinly sliced
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced

» Dressing:
6 tablespoons vegetable oil
6 tablespoons sugar
1/4 cup apple cider vinegar
3/4 teaspoon salt
1/4 teaspoon prepared mustard
Dash pepper
Dash Worcestershire sauce
2 slices onion
1 clove garlic, crushed
1/2 bay leaf

Combine potatoes, onion and peppers in bowl; chill.

Combine dressing ingredients; chill.

Before serving, remove garlic and bay leaf from dressing; pour over salad and toss to combine. Chill another hour. Serves 8.

Approximate nutritional analysis, per serving: 220 calories, 11 g total fat, 1 g saturated fat, 0 mg cholesterol, 400 mg sodium, 30 g carbohydrate, 3 g fiber, 18 g sugar, 2 g protein

Macaroni-Potato Salad

1/2 pound macaroni
8 hard-cooked eggs
3 red potatoes, cooked and cubed with skins intact
1 tablespoon salt
1 tablespoon vinegar
2 cups mayonnaise
1/2 teaspoon allspice
1/2 teaspoon pepper
10-ounce package frozen peas, thawed, drained

Cook macaroni according to package directions; drain.

Separate egg yolk from whites. Mash yolks and chill.

Chop whites; put into large bowl with macaroni and potatoes. Stir in salt and vinegar; chill overnight.

Add egg yolks and remaining ingredients; gently mix. Chill. Serves 8.

Approximate nutritional analysis, per serving: 700 calories, 50 g total fat, 8 g saturated fat, 230 mg cholesterol, greater than 1300 mg sodium, 47 g carbohydrate, 5 g fiber, 4 g sugar, 14 g protein

 


For more Hawaiian Electric Co. recipes, visit heco.com.