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Caribbean Sweet Potato Salad

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Caribbean Sweet Potato Salad

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    Cuisine:

    Directions

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    Ingredients :

  • 1 large russet potato
  • peeled and quartered
  • 1 large sweet potato
  • peeled and quartered
  • 1 cup corn
  • 1 teaspoon prepared Dijon-style mustard
  • 2 tablespoons fresh lime juice
  • 3 tablespoons chopped fresh cilantro
  • 1 clove garlic
  • minced
  • 3 tablespoons canola oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cucumber
  • halved lengthwise and chopped
  • ½ red onion
  • thinly sliced
  • ¼ cup finely chopped peanuts
  • Methods :

  • 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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