Molokai Sweet Potato Salad Food

THE BEST SWEET POTATO POTATO SALAD

Steps:

• In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
• Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
• Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
• Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

MOLOKAI SWEET POTATO SALAD

Steps:

• In a medium pot, cover the potatoes with salted water and bring to a boil. Cook until just fork-tender, about 5 to 7 minutes. Drain and refresh under cold running water.
• When cool, combine the potatoes, pineapple, onion, and bell pepper in a large bowl.
• In the bowl of a blender, combine the egg and lime juice. With the machine running on high speed, add the vegetable oil in a slow, steady stream. When all the oil has been added and the mixture is thickened, add the soy sauce, sesame oil, ginger, salt, and cayenne, and process 30 seconds to combine. Pour the mayonnaise over the potato mixture and toss well to combine. Add the cilantro and toss again. Cover tightly and refrigerate for 1 hour to allow the flavors to marry.

SWEET POTATO SALAD WITH WARM BACON DRESSING

Steps:

• Heat pan over high heat. Add bacon and cook until just crisp. Remove bacon to a towel-lined plate. Pour off all but 2 tablespoons of the fat. Add onions and garlic and cook until soft. Remove pan from heat, add vinegar, olive oil, sugar and reserved bacon. Place the potatoes in a large bowl, pour the dressing over and season with salt and pepper. Fold in the green onions and parsley. Serve at room temperature.

THREE POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees. Grease a porcelain souffle dish with the butter. In a sauce pot, bring the garlic and cream up to a simmer. Season with salt and white pepper. Simmer the cream for 15 minutes, or until the cream has reduced by 1/4 and has slightly thickened. Season the potatoes with salt and white pepper. Alternate layering the white potatoes, sweet potatoes, red potatoes, and cheese in the prepared dish. You should have a total of six layers. Remove the garlic from the cream and pour over the potatoes.
• Cover the souffle dish with aluminum foil. Place in the oven and bake for 30 to 35 minutes. Remove the foil and continue cooking for 10 minutes or until the top is golden brown. Cool the gratin for 10 minutes before serving. Place a piece of the gratin on a plate and garnish with Essence, cheese, and chives.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Yield: about 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

ROASTED SWEET POTATO SALAD

Steps:

• Preheat the oven to 350 degrees F. Toss the potatoes with a drizzle of olive oil, salt, and pepper. Spread on a sheet pan and roast until tender and golden brown, about 40 minutes. Shake the pan halfway through cooking so the potatoes cook evenly.
• Place the onion on a large piece of aluminum foil. Drizzle the onion with olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour. Cool slightly. When cool enough to handle, chop and set aside.
• In a small bowl, whisk together the lime juice and macadamia oil. Combine the potatoes and onions in a large bowl. Add the lime juice mixture and toss well. Season, to taste, with salt and pepper.