Star-Bulletin Features

Wednesday, November 14, 2001


This colorful potato
salad has zing

Prepared by Bonnie Hilton of the Honolulu Youth Symphony on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday on KHON/Fox. Here is one recipe from the show. Others are available online at

Hawaiian Sweet Potato Salad

1 large potato (white, red or Yukon Gold)
1 large sweet potato, peeled and chunked
1 cup corn
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup peanuts, finely chopped
>> Dijon dressing:
1 teaspoon Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons fresh cilantro, chopped
1 clove garlic, minced
3 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Cut potato in half. Place into a large saucepan and cover with salted water. Bring to a boil, turn heat down and simmer 10 minutes or until cooked through but firm. Peel and cube.

Add sweet potato to hot water and cook about 12 minutes or until cooked but firm. Add corn; cook 30 seconds. Drain.

Fill saucepan with cold water and drop in potatoes. Cool 5 minutes and drain.

To make dressing: Whisk together mustard, lime juice, cilantro, garlic. Slowly whisk in oil. Add salt and pepper.

Add cooled potatoes to dressing along with cucumber and red onion. Toss well. Serve at room temperature or chilled. Toss in peanuts just before serving.

Nutritional information unavailable.

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