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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This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola. 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 |
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 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. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
3. 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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