Salad: United States – American Samoa (Pacific Island United States Territories) – Samoan Potato Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Additional 1 hr 30 min

Total 2 hrs

Ingredients

- 2.5 lb (1.13 kg) waxy potatoes (Yukon Gold or red), peeled and cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) canned coconut cream
- 1/2 cup (120 g) mayonnaise (optional; use to taste for extra richness)
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) white vinegar
- 1 tsp (4 g) granulated sugar (optional)
- 4–6 taro leaves (approx. 6–8 oz / 170–225 g raw), cooked, cooled, and chopped (see instruction for cooking)
- 1 small red onion, about 4 oz (115 g), finely chopped
- 2 stalks celery (approx. 4 oz / 115 g), finely diced
- 1 medium carrot, about 3 oz (85 g), grated
- 3 green onions, thinly sliced
- 1 can (12 oz / 340 g) canned corned beef, drained and flaked (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish
- Optional garnish: 2 hard-boiled eggs, chopped (approx. 100 g total)

Instructions

Short Description:
A cool, creamy potato salad dressed with coconut cream and brightened with lime, folded with cooked taro leaves and the salty-savoury option of canned corned beef for a distinctly Samoan flavor.

Regional Notes:
This Samoan version replaces most or all of the typical mayonnaise base with coconut cream and incorporates cooked taro leaves, reflecting local produce and flavor. Canned corned beef is an optional but traditional addition in many homes, lending a salty, meaty note common in Pacific Island pantry cooking.

1. Place the cubed potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until potatoes are just tender when pierced with a fork, about 10–12 minutes. Drain and spread on a tray to cool slightly; refrigerate briefly if you prefer the salad fully cold before mixing.
2. While the potatoes cook, prepare the taro leaves: bring a separate pot of water to a boil, add the taro leaves and simmer until very tender, about 10–15 minutes (taro leaves must be cooked thoroughly to remove irritation). Drain, squeeze out excess water, discard tough stems, and chop the cooked leaves finely. Set aside to cool.
3. If using canned corned beef, heat a skillet over medium heat, add the drained corned beef and cook, breaking it up with a spoon, until it is warmed through and slightly crumbly, about 4–6 minutes. Transfer to a plate and let cool. (You may drain excess oil on paper towel if desired.)
4. In a medium bowl, whisk together the coconut cream, mayonnaise (if using), lime juice, white vinegar, and sugar (if using) until smooth. Taste and season with 1 tsp salt and 1/2 tsp pepper; adjust balance of acid, salt, or sweetness to your preference.
5. In a large mixing bowl combine the cooled potatoes, chopped cooked taro leaves, red onion, celery, grated carrot, and green onions. Gently fold in the corned beef (if using) and the dressing, taking care not to break the potatoes too much. Add chopped hard-boiled eggs now if using.
6. Taste and adjust seasoning with additional salt, pepper, or lime juice. If the salad seems dry, add a little more coconut cream or a tablespoon of mayonnaise.
7. Cover and chill in the refrigerator at least 1–2 hours to let flavors meld. The salad can be made a day ahead; the flavors deepen after resting.
8. Before serving, give the salad a gentle stir, garnish with chopped parsley or cilantro, and serve cold.