Potato Poke Salad

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Credit: Ilona O’Brien, Chef/Caterer, Island Gourmet Catering, Captain Cook, Hawaii; Relief Restaurant Manager, Outrigger Keauhou Beach Resort, Kailua-Kona, Hawaii
The National Culinary Review, May 2010


1¼ lbs. boiled potatoes, cut in ½-inch cubes
¼ cup minced onion
¼ cup minced green onion
1 t. minced fresh ginger
2 T. lightly crumbled seaweed
1 T. ground kukui (candlenuts)
2 t. sesame oil
1 lemon, juiced
2 T. oyster sauce
1½ t. crushed red pepper flakes
8 leaves iceberg lettuce
2 T. cilantro leaves, for garnish


Method: In mixing bowl, combine potatoes, onion, green onion, ginger, seaweed, kukui, sesame oil, lemon juice, oyster sauce and red pepper flakes. Cover; refrigerate at least 1 hour. To serve: Arrange lettuce leaves on serving platter; spoon potato poke on top. Garnish with cilantro.


4 servings


Salad, Side, The National Culinary Review

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