Taro "Potato" Salad


There are so many positive reasons to incorporate locally grown produce into our menus, whether you are a professional or home cook! Try this salad and you will be pleasantly surprised at this new use of a local staple – taro.  It has more “chew” than a traditional salad made with potato, which is the reason why Chef Michi loves it so much!

30 min
6 servings


1/4 cup
3/4 cup
fat free Greek yogurt
1/4 cup
apple cider vinegar
2 Tbsp
garlic salt (to taste)
black pepper (to taste)
6 cup
taro (1" cubed, steamed until tender)
1/2 cup
red onion (medium diced)
1 cup
celery (sliced thin)
1/2 cup
radish (sliced thin, watermelon radish for great color but any will do)
2/3 cup
red bell pepper (diced)
1/2 cup
green onion (sliced diagonally)
Prep Time:
30 min
Cooking Time:
0 minutes
Total Time:
30 min


Make the “dressing” by combining the mayonnaise, yogurt, apple cider vinegar and agave in a large mixing bowl, then seasoning with garlic salt and a lot of black pepper. Add in the taro, red onion, celery, radish and bell pepper and toss to coat the ingredients with the dressing. If using another dish to serve, pour salad into the serving dish and sprinkle with the green onion for a splash of color.  You can enjoy it immediately or chill in the refrigerator prior to serving.

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