COURTESY KAPIOLANI COMMUNITY COLLEGE
Curry powder and corn kernels add variety to a potato salad.
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Tonight’s episode spotlights the potato, and host-chef Grant Sato delivers potato salad recipes and other tips for cooking the versatile tuber. This recipe brings together the flavors of curry and fresh corn.
- 2 tablespoons butter
- 1/2 cup small-diced sweet onion
- Kernels from 2 ears fresh sweet corn
- 1 tablespoon curry powder
- 1 tablespoon salt
- 1/2 cup mayonnaise
- 1 pound cooked Yukon gold potatoes, diced
In medium pan, melt butter. Turn heat to high and add onions and corn.
Lightly saute, add curry powder and salt; stir until combined. Remove mix to a bowl, then chill 30 minutes.
Add mayonnaise to chilled mixture; lightly stir. Add potatoes and carefully mix just until combined. Add additional salt and pepper if necessary. Serve chilled. Serves 4.
Variation: Add other cooked vegetables for a heartier salad. Think diced sweet potato or carrots, peas or even apples, pumpkin or squash.
Nutritional information unavailable
“What’s Cooking Hawaii?” airs on KFVE at 7 p.m. Wednesdays and repeats at 3 p.m. Saturdays.
