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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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June 30, 2012

Primal Purple Potato Salad

By Worker Bee
50 Comments

There’s no argument that sweet potatoes, both the regular varieties and the purple Okinawan potato, are delicious served baked and topped with butter. But this isn’t the only preparation method that brings out the best in sweet potatoes. Boiled and cooled and then tossed with homemade mayo, they make a mean potato salad with the perfect balance of sweet, tangy and, if you like, spicy flavor.

A light coating of homemade mayo and a small bit of chopped pickle, jalapeno and/or chives is all you need to make this potato salad come together. If you throw too many ingredients into the bowl, you risk overwhelming your taste buds. Remember, sweet potatoes have a lot more flavor than regular old bland, starchy tubers do. If you’re heading out to a BBQ on a hot summer day and don’t want to risk using mayo with raw egg, then simply toss the potato salad with olive oil, vinegar and sea salt. It’s just as delicious.

Because the flavor of sweet potatoes is more robust than regular potatoes and the texture is richer and creamier, a small helping is surprisingly filling and satisfying. The vibrant color, whether it’s the deep purple of Okinawan potatoes or the vibrant orange of most sweet potatoes, also sets this potato salad apart from less exciting bowls of traditional potato salad. Set your purple potato salad out on the pot-luck table and watch it fly. For the ultimate pairing, serve sweet potato salad alongside a salty, savory piece of meat like a grilled steak or pork chop.

Servings: approximately 6

Ingredients:

  • 4 large Okinawan purple potatoes* or regular sweet potatoes
  • 1/4 cup homemade mayonnaise (see below)
  • One or more of the following:
  • 2 pickles, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 1 tablespoon finely chopped chives

*Okinawan potatoes are often only found at Asian markets.

Homemade Mayonnaise

  • 1 egg yolk, at room temperature
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1 teaspoon cold water
  • 3/4 cup olive oil

Instructions:

Peel the potatoes. Cut the potatoes into small chunks that are the same size. Because the flavor is quite sweet and the texture is rich, smaller chunks tend to taste better in potato salad.

Bring a pot of lightly salted water to a boil, then add the potatoes. Boil until a fork easily pierces the potatoes. The amount of time will vary depending on the size of the potato chunks, but will probably be somewhere between 10-25 minutes.

Drain the water and let the potatoes cool completely.

To make the mayonnaise, whisk together the egg yolk, vinegar, mustard, salt and water by hand until frothy, about 1 minute.

Continue whisking while drizzling the oil in very, very slowly. Once the mayonnaise starts to thicken, you can drizzle the rest of the oil in a bit faster, whisking the whole time. The mayonnaise is done when all the oil has been mixed in and the consistency is fairly thick.

Gently mix 1/4 cup of the mayo with the potatoes. You can use more if you like, but start with this amount and then add more to your taste. Store the remaining mayo in the refrigerator for up to 3 days.

Add salt and pepper to the potato salad to taste. Then, mix in other flavors as desired, starting with 2 finely chopped pickles, 1 finely chopped jalapeno and/or 1 tablespoon of chopped chives.

Other possible additions to this potato salad included crumbled bacon, chopped red onion, and hardboiled egg.


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50 Comments on "Primal Purple Potato Salad"

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Chad
Chad
4 years 2 months ago

mmm… can’t wait to make this! Gotta love being primal 😀

max ungar
4 years 2 months ago

Looks really good! Can’t wait to try it. but where to get Purple Okinawan Potatoes in D.C?

tim
tim
4 years 2 months ago

Ez-pz if you go to any of the Asian grocery stores in Fairfax, Annandale, Seven Corners, etc. – try H Mart, Gran Mart, or Super H Mart.

Andrew
Andrew
3 years 9 months ago

I actually found some at Eastern Market today. Grown local in southern Maryland. I remembered seeing this post and bought a whole bunch.

Jeffrey
Jeffrey
4 years 2 months ago

I LOVE sweet potatoes!! I have been on the search for different varieties. I’m in the Denver area and rarely come across anything other than traditional American sweet potatoes and garnet style yams. If anyone knows where I can find Japanese and Okinawan varieties I would appreciate it!!! Once I find them I am going to start growing them so I never run out!!

max ungar
4 years 2 months ago

try your local organic market, they might have some

Pepp
Pepp
4 years 2 months ago

I haven’t found any yet, but I haven’t it all the farmer’s markets. I still have to check out the Cherry Creek and Pearl street ones. I do get regular purple potatoes at Sprouts, but it isn’t the same as sweet potatoes. I’m going to try the recipes with those, cause I have them on hand right now. It makes my daughter giggle to eat purple potatoes.

spincycle
spincycle
4 years 2 months ago

Ok, this recipe looks so good you’ve convinced me to try to make mayonnaise one more time! I’ve failed 6 times now and ended up with runny goop, but I’ll give it one more whirl.

BillP
BillP
4 years 2 months ago

Hey, what’s wrong with runny mayonnaise! All ours is like that. And it makes a better salad dressing or dip, that way.
🙂

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toaster for sale
4 years 2 months ago

I would recommend taking a look at Alton Brown’s video “Mayo Clinic” on youtube. The ingredients might be different but the concept is the same.

Linds
Linds
4 years 2 months ago

Do you have a food processor? I make my own mayo about once every 2 weeks (it keeps about that long). Let me know if you want the recipe….otherwise I won’t bother you with it 🙂

Barbara
Barbara
4 years 2 months ago

I would appreciate your mayo recipe – can you email it? Thanks in advance.

Lindsey
Lindsey
4 years 2 months ago
2 whole (fresh) eggs 2 cups(ish) light olive oil (as you make it you’ll see what I mean) 1 tsp mustard powder cayanne (to taste, or any other seaoning you might like, really) Put the eggs in the food processor, and turn on low. (I use the serrated blade, just because it seems to be my sharpest). Add the tsp of mustard powder while the processor is still running. Then, slowly add the olive oil in a steady stream. You’ll see it start to thicken after a few minutes. About half way through add the oil (10 min maybe? max),… Read more »
Louise
Louise
4 years 2 months ago

Are your eggs and acid (lemon juice or vinegar)at room temperature? If not, maybe that’s the issue.

jackie
jackie
3 years 11 months ago

yup, I tried 10 times and always end up with loose goo. Mabe the secret is to use the wisk. I always used the blender. always a flop!!! I thought I am the only one…..

Dennis
Dennis
4 years 2 months ago

This looks awesome, Thanks! As said in the post, look for purple potatoes in your Asian markets.

Ilpo
Ilpo
4 years 2 months ago

Nice! Just in time for our grill season (sweden)…

Jodis
Jodis
4 years 2 months ago

I had “Hawaiian sweet potatoes” in Hawaii (where else). I’m sure they’re either Okinawan, or developed from the Okinawan. We ate them in the usual baked, then buttered and cinnamoned way. Delicious.

Haven’t found any around here though. Yet. When I have sweet potato, I go for the garnet over the jewel. IMO, they have better flavor. I might try a salad out of them, sounds interesting!

Alice
Alice
4 years 2 months ago

Try making the mayonnaise with an immersion blender. 20 seconds and it’s done. It’s the only method that I’ve had any success with…I guess I’m too impatient for the traditional way. And apparently Julia Child said an egg yolk cannot absorb more than 3/4 cup of oil.

Sheona
Sheona
2 years 10 months ago

I’ve used the immersion blender method too. So quick and easy…

1 whole egg
1 cup extra light olive oil
lemon juice (about half a lemon + )
salt (decent pinch)

And just blend for seriously about 5 seconds… You can add other flavours if you like.

Diane
Diane
4 years 2 months ago

I made mayo yesterday with a regular blender, a whole duck egg (the Joy of Cooking recommends using some white with blender mayo and duck eggs have huge yolks and less white so they work well). I used a couple of tsp. lemon juice, sea salt and high oleic safflower oil, since I think olive oil over-flavors the mayo. It was great.

jackie
jackie
3 years 11 months ago

I have tried making mayo so many times, and I end up throwing it out. and I keep adding more oil thinking it will kick in. never does.. Its cheaper to buy. I hate throwing out food.

Deanna
4 years 2 months ago

Oooh, nice, I had been thinking about sweet potato salad recently, and this completely fits the bill!

Since I didn’t feel like spending tons of time looking for a recipe, though, I ended up trying out and serving the bacon-broccoli salad from the Primal Blueprint Cookbook, and it went over super-well with my SAD-eating friends.

j3nn
4 years 2 months ago

I’ve never had a purple sweet potato! But I want to now.

DM
DM
4 years 2 months ago

Ahh, I miss those purple potatoes. I lived in Okinawa for 5 years and remember the guys pushing carts of freshly baked sweet potatoes around the neighborhood. They even make them into a purple ice cream.

mars
mars
4 years 2 months ago

mmm grabbing asian potatoes at farmers market tomorrow! mayo is easy to make in a good smoothie blender..

Bobbie
Bobbie
4 years 2 months ago

Thanks for the recipe. I currently live on Okinawa and will definitely try this. Yum! Think I may go for the alternate dressing though – it’s really hot/humid here.

Meghanne
Meghanne
4 years 2 months ago

I just made a similar version using a little bit of homemade mayo and coconut butter. Out of this wold…it’s worth a try.

Erika
Erika
4 years 2 months ago
In New Zealand we are big sweet potato eaters – we call them Kumara. Our most common type has a red/purple skin with a cream colour inside – its not as sweet as the orange sweet potato that are more popular in Australia. I cook a kumara and orange salad up for bbqs: 1kg kumara, peeled 2 oranges 1 red onion, thinly sliced in rings 2 tbsp white wine vinegar 2 tbsp extra-virgin olive oil Salt and freshly ground black pepper 1. Cook whole kumara in boiling, salted water for 10 minutes or until tender. Drain well and set aside… Read more »
Happy Healthy Housewife
4 years 2 months ago

That looks super delicious. I really love the color!

Bud
Bud
4 years 2 months ago

If you live on the west coast, you can get these at Ranch99 markets. But don’t confuse them with purple potatoes as the titles says. These are purple sweet potatoes!

Christine Mattice
4 years 2 months ago

I would love to try this, but I hate sweet potatoes! 🙁

Carin
Carin
4 years 2 months ago

Sounds great, might make this for 4th of july BBQ. I live in Hawaii and we can get Okinawan potatoes at our local grocery store since we have such a large Japanese population. They are super tasty, and I’m excited to use them for potato salad. I think I will go ahead and add bacon and red onion.

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[…] the blog recently they posted a recipe for Primal Purple Potato Salad. I am a big fan of anthocyanins (the super healthy flavenoids you find in dark red and purple […]

wildshan
wildshan
4 years 2 months ago

It looks like ROCKS. I mean that as a compliment. I think cave kids would enjoy chomping on little boulders. Or maybe I am weird … looks tasty.

Dave UK
Dave UK
4 years 2 months ago

Made this yesterday and had some today, really good, i also mixed some with a little quark and cottage cheese, MEGA 🙂

oceanside orthodontist
4 years 2 months ago

I’ve never had purple Okinawan potatoes, are they similar in taste as the regular sweet potatoes? Is it readily available in most local supermarkets, or are they exclusively sold to specialized markets?

EM
EM
4 years 2 months ago

oceanside : it’s very sweet. YUM!

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[…] Primal Purple Potato Salad by Mark Daily Apple […]

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[…] article: evolutionary medicine recipe: purple potato salad […]

fouad
4 years 2 months ago
Thanks for the recipe. I tried it with my home-made macadamia nut mayonnaise and it turned out phenomenal. I find macadamia oil to be far superior to olive oil when it comes to mayo. It’s sweet, nutty and highly aromatic whereas olive oil, in large quantities, tends to dominate. I know how you love your macadamia oil – I actually learned about it here and am addicted to it. Thanks for telling me about it! Also, just wanted to point out a really easy way to make mayo. It takes 30 seconds (literally) and turns out great every time. Sorry… Read more »
Bennett
Bennett
4 years 2 months ago

Looks like a great big serving of glucose(carbs). Why we promote these kinds of meals to these so called “paleo” dieters, ill never understand.

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[…] here’s an unconventional  potato salad even I might even […]

Andrea
4 years 2 months ago

Just tried making potato salad with sweet potatoes (the pale yellow kind, not the orange kind, which we call “yams” here in Canada). Added a bit of mayo, some spicy brown mustard, and a dusting of salt. Wow! Perfect. No need for gobs of mayo; a little goes a long way. I think red onions, olive oil and apple cider vinegar would also work really well. A lovely addition to steak and salad or to an omelet on Sunday mornings. And a great, easy-peasy dish to take to a potluck or BBQ. Vegetarians, SAD’s and paleos will all love it.

trackback
4 years 1 month ago
[…] Sweet Potato Salad – Again, I had to modify this recipe.  I have never seen purple Okinawan potatoes here in Davenport, IA, so I used regular old sweet potatoes.  I added in all the fixings he mentioned (jalapenos, pickles and green onions instead of chives), and it turned out delicious!  I struggled with the homemade mayo though.  I swear I’ve read you can make mayo in the food processor, so I tried it.  I added everything to the processor, less the oil, and then used the oil drizzler topper to pour in the oil.  I didn’t let the egg yolk… Read more »
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[…] this week.    I rehashed some old favorites – Asian Pork Meatballs with Dipping Sauce, Sweet Potato Salad, Grilled Eggs with Mexican Chorizo.  They were all absolutely delicious.  I also tried two new […]

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[…] Sweet Potato Salad […]

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3 years 3 months ago

[…] it to the ground beef.  The meatballs turned out delicious.  I made them with the tried and true Sweet Potato Salad.  I kicked it up a notch with fresh dill from the garden and chopped, cooked bacon.  It was so […]

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[…] Here is the recipe for the potato salad.  It seems as if whenever I make paleo mayo, I can never use it all before it supposedly goes bad (3 days).  I had some leftover mayo from the broccoli salad that I made last week.  It still smelled totally fine, but I was wary of using week-old mayo.  Instead, I added some rice wine vinegar, olive oil, and mustard to the potatoes and accouterments.  It turned out really good, and you can’t even tell it doesn’t have real mayo in it!  I think I’ll continue to use this shortcut in… Read more »
BJ
BJ
2 years 1 month ago

http://cookinghawaiianstyle.com/index.php/recipe-category/recipes/detail/1446/Sweet-Potato-Tapioca
Use purple sweet potatoes to make tapioca pudding – substitute honey for sugar…

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