CATEGORIES
Salad

Caribbean Sweet Potato Salad

Prep:
0 m
Cook:
0 m
Ready in:
0 m
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Salad: Caribbean Sweet Potato Salad
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INGREDIENTS
Servings: 5
russet potato, peeled and quartered
sweet potato, peeled and quartered
corn
prepared Dijon-style mustard
fresh lime juice
chopped fresh cilantro
garlic, minced
canola oil
salt
ground black pepper
cucumber, halved lengthwise and chopped
red onion, thinly sliced
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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