Hawaiian Surf Purple Potato Salad
This beautiful salad is perfect for a summer beach party, picnic, or barbaque. The unusual colors, flavors, and textures will have everyone talking. Finally there is very little accurate nutrition information available for this recipe as many ingredients are recognized by the program.
Yield: 60 Ready in 6 hours
favorite of 13 people 1 people want to try
|8 poundsPurple Fingerling Potatoes; cut into thirds and leave skin on, regular "B" purple potatoes c|
|5 poundsJapanese Purple Sweet Potato; peeled and then cut half long ways and then into about 16 pieces|
|2 eaPineapples; clean skins and the dice one pineapple and make rings from the o|
|1 poundMacademia Nuts; whole roasted until light brown on low temperature and then chop|
|2 poundDill Pickles; get Spicey ones like Mt.Olive cleaned and diced into 1/2" pie|
|2 poundsMustard; I prefer regular for this salad as to not mask the taste of the|
|1 ounceFresh Dill; destem and mince|
|2 bunchGreen onion; chopped but not fine cut about 1/4 per slice across the bunch|
|2 ouncesGarlic powder; or granulated if you prefer|
|1 ounceSea Salt; better flavor, or use Kosher Salt|
|1 ounceBlack pepper; medium grind|
|4 tablespoonsPaprika; i prefer the spicy hot, but you use what ever makes your taste b|
|8 eaEgg; hard boiled and rough chopped with knife or the large side of a|
|6 eaShallot; cleaned and minced|
|1 bunchCelery; no leaves or roots and wash thoroughly chopped about the same si|
|3 eaBell peppers; Use Red for color. Clean stems, veins and seed and dice|
|3 eaSerrano chiles; remove seeds and mince for milder flavor, leave seeds and veins|
Hawaiian Surf Purple Potato Salad Preparation
You will need two pots of boiling water to cook the potatoes. They do not cook at the same speed and the fingerlings will be ruined if they are cooked together. When each batch is still a little firmer than fork tender, remove from heat and strain in colander. Place potatoes on cookie sheets and place in either the freezer or the refrigerator until cool to the touch. In a large bowl combine all of the other ingredients, except the ring pineapple pieces, half of the pecan pieces, and 1/3 of the small dice red bell peppers. Set aside in different containers until finish. These will become your garnish.
Mix the cooled potatoes in the vessel with the dressing. Stir from the outside of the bowl with a rubber spatula and fold in dressing slowly so as not to damage or break down the potato pieces. We want them to show their beautiful color to the eye.
Spread out mixture in some aluminum serving pans you can get at the grocery store. Get as deep a set as possible. Once spread out you can cover and place in the fridge for a couple of hours to let it set and allow the flavors to marry. You can grill your pineapple rings or just brown them on one side in a skillet if you prefer. When you are ready to garnish, place the rings on the surface equally distanced apart from each other, then sprinkle on the macademia nut pieces and the red bell pepper pieces.
The garnish will not match the photo i will be posting with this recipe, as the only photo i have is prior to devising this garnish array
It seems like a lot to do, but scale the recipe back and you''ll find it''s no harder than any other potato salad. It just looks and tastes totally different. This is my first recipe in this program and my first submission. Any critic would be very welcomed. SmokinMan
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