In Partnership with the Southern Weekend

Try this Down to Earth recipe: Pono Purple Potato Salad

A slam dunk at your next potluck

Sponsored by Down to Earth

Looking for an easy and healthy recipe to bring to a potluck? Skip the traditional potato salad drenched in mayo and try this recipe from Down To Earth’s deli. This homespun version of its Pono Purple Potato Salad uses a homemade cashew mayo. The unique cashew mayo has a nutty richness that can be enjoyed in everything from sandwiches to coleslaws and salad dressings.

This salad is best served after being refrigerated for at least a couple of hours. Serve at your next picnic and enjoy!

Recipe: Pono Purple Potato Salad
Yields: 4-6 Servings

Ingredients for Potato Salad:
2 medium-sized Okinawan sweet potatoes, peeled
2 stalks celery, minced
5 stalks green onion, sliced for garnish
Sliced radishes for garnish (optional)

Ingredients for Cashew Mayo:
1 cup raw cashews cashew butter
2 Tablespoons white or yellow miso
1 Tablespoon wasabi powder

To make Cashew Mayo:
1) Cover raw cashews with enough water to cover by at least 1 inch.
2) Allow cashews to soak for 1-2 hours up to overnight. Drain and rinse before using.
3) Combine all ingredients into a blender and blend until smooth. (Add water if the mixture needs to be thinned out.)
4) Scrape mayo from blender and store in refrigerator until ready to use. (This sauce can be refrigerated for up to 7-10 days.)

To make the Potato Salad:
1) Place sweet potatoes in a large pot and add enough water to cover them by at least 2 inches
2) Bring water to a boil, reduce heat and let simmer until sweet potatoes are soft throughout (about 30 minutes)
3) Drain potatoes in a colander and let cool completely, then chop into bite-sized pieces
4) In a large bowl, combine the cooled potatoes, celery, onion and toss with Cashew Mayo
5) Garnish with sliced green onions and radishes

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