Potato Poke Salad
Source: Chef Ilona O'Brien and US Potato Board
Potato salad goes Hawaiian, in Ilona O’Brien’s version of poke—cubes of potato tossed with green onion, ginger, seaweed, kukui nuts, sesame oil, lemon, oyster sauce and red pepper.
1 1⁄4 lb. boiled potatoes, cut into 1⁄2-in. cubes
1⁄4 cup minced white onion
1⁄4 cup minced green onion
1 tsp. minced fresh ginger
2 tbsp. lightly crumbled seaweed
1 tbsp. ground kukui (candle nuts)
2 tsp. sesame oil
1 lemon, juiced
2 tbsp. oyster sauce
1 1⁄2 tsp. crushed red pepper flakes
8 leaves iceberg lettuce
2 tbsp. cilantro leaves, for garnish
- Combine potatoes, minced onions, ginger, seaweed, nuts, sesame oil, lemon, oyster sauce and red pepper flakes in a mixing bowl. Cover and refrigerate at least 1 hour for the flavors to blend.
Arrange the lettuce leaves on a serving platter; spoon the potato poke on top and garnish with the cilantro.