Sweet Potato (‘Uala)

Purple Sweet Potato Mac Salad

This variation on mac salad adds diced purple sweet potatoes for a burst of color and mild sweetness. Keiki can cut up cooked eggs with a plastic knife, slice green onions with scissors (with supervision!), measure ingredients, and mix the salad with the dressing.

INGREDIENTS

  • 2 lbs cooked purple sweet potatoes, diced (~3 small sweet potatoes)

  • 2 hard-boiled eggs, finely chopped

  • 3 cups cooked macaroni (~1 cup dried)

  • 2 carrots, grated (~1 cup)

  • 1 stalk of celery, diced

  • 2 green onions, thinly sliced

  • 1 Tablespoon Dijon mustard

  • 1 cup mayonnaise

  • 1 teaspoon garlic salt

INSTRUCTIONS

  1. Prepare ingredients: Cook sweet potatoes, macaroni, and eggs. Dice sweet potatoes, peeled hard-boiled eggs, and celery. Grate carrots and slice green onions.

  2. Prepare dressing: Mix mustard, mayonnaise & garlic salt in a large bowl.

  3. Assemble salad: Add remaining ingredients to the bowl and mix until thoroughly coated. Add more mustard or mayonnaise to taste.

  4. Serve: Refrigerate for at least 10 minutes and serve garnished with a sprinkle of green onions.

Variations: 

  • Add ½ cup of finely chopped sweet onions.

  • Add ½ cup of relish or finely chopped pickles.

  • Add 1 Tablespoon of vinegar to the dressing.

  • Add 1 teaspoon of sugar to the dressing.

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For submissions received during the Tasting with Keiki series at their school, keiki will receive a 4-H Mini Herb Kit so they can grow local at home!