Caribbean Sweet Potato Salad |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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untested by me. Ingredients:
1 large potato, diced |
1 large sweet potato, diced |
1 cup corn |
1 teaspoon prepared dijon-style mustard |
2 tablespoons fresh lime juice |
3 tablespoons chopped fresh coriander |
1 garlic clove, minced |
3 tablespoons canola oil |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 cucumber, halved lengthwise and chopped |
1/2 red onion, thinly sliced |
1/4 cup finely chopped peanuts |
Directions:
1. Place potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 5 minutes approximately
2. Add the sweet potato, and cook about 8-10 minutes more or until potatoes are tender but still firm enough to hold their shape.
3. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander.
4. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
5. In a large bowl, whisk together mustard, lime juice, coriander, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
6. Add cooled potatoes, 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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