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The Honolulu Advertiser
Posted on: Tuesday, July 4, 2006

Make 'ono potato salad

Advertiser Staff

DEBORAH BOOKER | The Honolulu Advertiser

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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:


  • 1 pound red bliss potato or any type of red-skin potato
  • 1/4 pound diced bacon
  • 1/4 cup diced yellow onion
  • 1 tablespoon dried parsley flakes
  • 2 tablespoon dijon mustard
  • 3/4 cup mayonnaise

    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.