Caribbean Sweet Potato Salad
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recipe
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Ingredients:
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1 large russet potato, peeled and quartered
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1 large sweet potato, peeled and quartered
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1 cup corn
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1 teaspoon prepared Dijon-style mustard
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2 tablespoons fresh lime juice
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3 tablespoons chopped fresh cilantro
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1 clove garlic, minced
Directions:
- 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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