Potato salad is like the little black dress of dishes; it’s suitable for all gatherings and occasions, never going out of style. Potato salad is better than a little black dress, however, because it’s infinitely adaptable, rather than being restricted to the same basic routine for years on end. Not to mention, potato salad always fits.
Riffing off the classic creamy chilled spuds, this tropical twist makes a colorful splash with vibrant Okinawan sweet potatoes. More than a bland starchy base, these tender cubes are naturally sweet, like orange yams. As the name might suggest, they’re originally from the southernmost island of Japan, but were also cultivated by Polynesians in Hawaii, where it thrived in the rich volcanic soil. That’s what inspired the tropical flair for the rest of the chilled salad.
Crisp, buttery macadamia nuts are a key ingredient to making this simple recipe shine. That crunchy contrast against the tender flesh of the potatoes, paired with the creamy twang of tart coconut yogurt, sets it apart from average humble spuds.
Next time you need a quick dish for a gathering, no matter the season, think of potato salad and more specifically, purple potato salad, if you really want to wow your friends and family. Everyone will remember this dish long after memories of fashion trends are forgotten.
- 3 Cups Peeled and Diced Okinawan Purple Potatoes
- 1/2 Cup Finely Diced Sweet Yellow Onion
- 1/4 Cup Unsweetened Plain Coconut Yogurt
- 2 Tablespoons Olive Oil
- 2 Tablespoons Rice Vinegar
- 1 Teaspoon Dijon Mustard
- 3/4 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
- 1/3 Cup Diced Celery
- 1/2 Cup Macadamia Nuts
- 2 Tablespoons Roughly Chopped Fresh Parsley
- Set a large pot of water over medium heat on the stove. Bring to a boil and add the potatoes. Cook for 10 minutes, and add in the onions. This will lightly blanch them so they're not as harsh. Cook for 2 - 3 minutes longer, until the potatoes are fork-tender. Drain immediately and rinse with cold water to stop the cooking process.
- Meanwhile, in a large bowl, whisk together the coconut yogurt, olive oil, mustard, salt, and pepper until smooth.
- Add the cooked potatoes and onion to the bowl with the dressing, along with the celery, macadamia nuts, and parsley. Toss gently to combine and coat the vegetables. For the best flavor, cover and refrigerate for at least one hour before serving.
- If prepared in advance, the potato salad will keep for 4 - 5 days in the refrigerator.
- Orange sweet potatoes can be used instead of purple potatoes, if desired.
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Amount Per Serving: Calories: 169Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 231mgCarbohydrates: 19gFiber: 3gSugar: 4gProtein: 3g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.