ʻUlu Salad (Potato Style)

By Chef Nina Alena Beatty (Paumalu Yoga). Courtesy of Kōkua Hawaiʻi Foundation

Ingredients

7 cups (approx. 1 each) ʻulu, skin-on, cored and cubed

1 cup Veganaise or mayonnaise

1/4 cup water

2 Tbsp lemon or lime juice

4 cloves roasted garlic, mashed

2 Tbsp Dijon mustard

2 Tbsp whole-grain mustard

1/2 cup fresh dill, chopped

3/4 cup celery, chopped

1/4 cup small onion, diced

TT salt & pepper

Directions

Bring a large saucepan filled halfway with water to a boil.

Boil ʻulu for 15 minutes or until you can pierce through it with a knife. Cool to room temperature.

In a large serving bowl thoroughly mix the ʻulu with Veganaise, water, lemon juice, garlic, and Dijon.

Recipe edited by Sarah Burchard