If you’re looking for the ultimate local-style side dish to elevate your next island feast, Hawaiian Sweet Potato Salad By Da Braddah’s Tony Silva is a must-try! This dish brings a vibrant, colorful twist to classic potato salad by combining rich, vibrant purple Okinawan sweet potatoes with sweet orange sweet potatoes. Tossed with crisp local cucumber, sweet Maui onions, crunchy celery, and rich, creamy Kewpie Japanese mayonnaise, every bite delivers a perfect balance of savory, sweet, and tangy flavors.
Seasoned to perfection with Hawaiian garlic salt and Badia Complete Seasoning, this sweet potato salad is an absolute potluck favorite. It pairs effortlessly with fresh grilled meats, making it the perfect side dish for Tony Silva’s mouthwatering Cast Iron Steak By Da Braddah’s Tony Silva.
To learn more about the versatile purple sweet potatoes featured in this dish and their unique health benefits, check out the guide on Okinawan sweet potatoes on Wikipedia. Chill it in the fridge and serve it cold for an unforgettable taste of Hawaii!
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Hawaiian Sweet Potato Salad By Da Braddah’s Tony Silva
Ingredients
- 2 Okinawan sweet potatoes cooked, cooled, and cut into bite-size pieces
- 2 orange sweet potatoes cooked, cooled, and cut into bite-size pieces
- 1/4 cup local cucumber small diced
- 1/4 cup Maui onion small diced
- 1/2 cup celery small diced
- 1 Tbsp Hawaiian garlic salt
- to taste Black pepper
- 1 Tbsp Badia Complete Seasoning
- 1/2 cup Kewpie Japanese mayonnaise
Instructions
- Place both types of sweet potato, cucumber, Maui onion, and celery in a large bowl.
- Gently fold in the Kewpie mayonnaise, Hawaiian garlic salt, black pepper, and seasoning until evenly combined.
- Cover and chill before serving.
- Serve cold.
- Store covered in the refrigerator for up to 5 to 7 days.