Tonight’s episode spotlights the potato, and host-chef Grant Sato delivers potato salad recipes and other tips for cooking the versatile tuber. This recipe brings together the flavors of curry and fresh corn.

• 2 tablespoons butter
• 1/2 cup small-diced sweet onion
• Kernels from 2 ears fresh sweet corn
• 1 tablespoon curry powder
• 1 tablespoon salt
• 1/2 cup mayonnaise
• 1 pound cooked Yukon gold potatoes, diced

In medium pan, melt butter. Turn heat to high and add onions and corn.

Lightly saute, add curry powder and salt; stir until combined. Remove mix to a bowl, then chill 30 minutes.

Add mayonnaise to chilled mixture; lightly stir. Add potatoes and carefully mix just until combined. Add additional salt and pepper if necessary. Serve chilled. Serves 4.

Variation: Add other cooked vegetables for a heartier salad. Think diced sweet potato or carrots, peas or even apples, pumpkin or squash.

Nutritional information unavailable

“What’s Cooking Hawaii?” airs on KFVE at 7 p.m. Wednesdays and repeats at 3 p.m. Saturdays.