Make 'ono potato salad
It's a dish that screams beach potlucks, family picnics and backyard barbecues.
The secret to making the perfect potato salad "is that it has to be nice and chilled — not warm to the bite — with layers of flavors that you can taste, rather than just mayonnaise," said Elmer Guzman, owner and chef of the Poke Stop in Waipahu (www.poke-stop.com).
Guzman knows potato salad, so we asked him to share his favorite recipe — "Puna's Potato Salad" (short for "kupuna," referring to Guzman's mother-in-law). It's easy, delicious (we taste-tested it ourselves) and can be made a day or two ahead.
Puna's Potato Salad is also a favorite among Guzman's Poke Stop customers. "We go through about 30 to 40 pounds a week," he said.
Here's the recipe:
PUNA'S POTATO SALAD
Clean the potatoes and cut them into bite-sized chunks. Boil them in salted water for about 10 to 15 minutes. (You can tell when they're done if you stick a fork in them and the tines come out clean.) Meanwhile, fry the diced bacon. When the potatoes and bacon are done, combine all the ingredients and mix well. Chill. Serves 4 to 6 people.