Purple Potato Salad w/ Cashew Miso Mayo

This incredible potato salad makes use of Hawaii’s gorgeous Okinawan purple sweet potatoes.

4-6 Servings

Updated: Mon, 05/13/2019 - 9:13pm


Cashew Miso Mayo

  • ½ cup cashews, soaked for one hour
  • 2 Tablespoons miso, any type
  • 2 Tablespoons olive oil
  • 1 Tablespoon prepared Dijon mustard
  • 1 teaspoon honey or agave
  • ¼ teaspoon black pepper
  • ¼ cup unsweetened soymilk (more for texture)

Purple Potato Salad

  • 2 medium-sized Okinawan (purple) sweet potatoes
  • ½ cup shredded carrots
  • ½ cup minced celery
  • ¼ cup minced red onion


  1. For the Cashew Miso Mayo: Drain cashews and add to blender with miso, olive oil, mustard, honey, black pepper, and soymilk. Blend until very smooth, adding more soymilk if needed for texture. Add salt and/or more pepper to taste.
  2. For the Purple Potato Salad: Peel and rinse potatoes. Chop into 1-inch chunks and add to a large pot. Cover potatoes water and boil until just soft, about 10 minutes.
  3. Drain potatoes in colander and let cool completely.
  4. In a large bowl add the cooled potatoes, carrots, celery, and onion. Toss gently to combine.
  5. Pour Cashew Miso Mayo over vegetables and toss gently. Serve immediately. Store any extra mayo in fridge for up to a week. Enjoy!