Hawaii-Style Potato Salad
Looking for a way to up the vegetable count in your potato salad? Look no further. This creamy, vegetable-filled potato salad has crunch, flavor and color. I call it Hawaii-style because it's the closest to what we make for potlucks when we're there.
Servings 8 servings
Ingredients
- 2 pounds Yukon Gold potatoes of similar size scrubbed.
- ½ cup grated sweet or red onion.
- ½ cup diced celery leaves removed
- 1 large carrot grated, about ¾ cup
- ¾ cup frozen peas thawed
- 1/2 cup chopped scallions
- 1 cup Primal or Chosen Foods vegan mayonnaise or to taste
- 1 tablespoon Dijon mustard
- ½ teaspoon sea salt or more to taste
Instructions
- Add unpeeled potatoes to a pot that has a cover and is deep enough to boil them. Add enough water to cover the potatoes and place over medium-high heat.
- Bring water to a boil, reduce heat to medium, cover the pot and cook at a low boil for 20 to 25 minutes, or until the centers are just tender when pierced with a fork, and the skins have not split. Drain and immediately place potatoes into cold water until cool enough to handle.
- Peel the cooled potatoes and chop into 1-inch chunks.
- In your salad bowl, combine mayonnaise, mustard, shredded onion, sliced scallions, grated carrots, diced celery and salt. Stir well to combine evenly.
- Stir in cubed potatoes.
- Taste and season with additional salt, if needed.
- Garnish with diagonally sliced green onions.
- Serve immediately or refrigerate overnight and serve the following day.
Notes
If you will be refrigerating this salad for more than an hour, plan to add a little more mayonnaise just before serving, as the potatoes will absorb the moisture during refrigeration.
