Name: Caribbean Sweet Potato Salad
Prep time: 30 min
Cook time: 30 min
Yield: 5
Ingredients: Russet potato, peeled and quartered - 1 large; Sweet potato, peeled and quartered - 1 large; Corn - 1 cup; Prepared Dijon-style mustard - 1 teaspoon; Fresh lime juice - 2 tablespoons; Chopped fresh cilantro - 3 tablespoons; Garlic, minced - 1 clove; Canola oil - 3 tablespoons; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Cucumber, halved lengthwise and chopped - 1; Red onion, thinly sliced - ½; Finely chopped peanuts - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Caribbean Sweet Potato Salad

1. Russet potato, peeled and quartered - 1 large

2. Sweet potato, peeled and quartered - 1 large

3. Corn - 1 cup

4. Prepared Dijon-style mustard - 1 teaspoon

5. Fresh lime juice - 2 tablespoons

6. Chopped fresh cilantro - 3 tablespoons

7. Garlic, minced - 1 clove

8. Canola oil - 3 tablespoons

9. Salt - ½ teaspoon

10. Ground black pepper - ¼ teaspoon

11. Cucumber, halved lengthwise and chopped - 1

12. Red onion, thinly sliced - ½

13. Finely chopped peanuts - ¼ cup

How to cook deliciously - Caribbean Sweet Potato Salad

1. Stage

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.

2. Stage

In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.

3. Stage

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.