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Caribbean Sweet Potato Salad recipe |
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5 servings
Ingredients:
1 large russet potato, peeled and quartered1 large sweet potato, peeled and quartered1 cup corn1 teaspoon prepared Dijon-style mustard2 tablespoons fresh lime juice3 tablespoons chopped fresh cilantro1 clove garlic, minced3 tablespoons canola oil1/2 teaspoon salt1/4 teaspoon ground black pepper1 cucumber, halved lengthwise and chopped1/2 red onion, thinly sliced1/4 cup finely chopped peanuts
Instructions:
Place the Russet potato pieces into a large saucepan, and cover with salted water.Bring to a boil, turn the heat down, and simmer for 10 minutes.Add the sweet potato, and cook about 15 minutes more.Remove a piece of each potato, and cut it in half to see if it is cooked enough.Once the potatoes are tender, add corn kernels; cook another 30 seconds.Drain through a colander.Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion.Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
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