Caribbean Sweet Potato Salad

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

A refreshing change from our regular salad. This is great tasting and has lots of veggies that look pretty together.

[edit] Ingredients

• 1 large russet potato, peeled and quartered
• 1 large sweet potato, peeled and quartered
• 1 cup corn (frozen or fresh)
• 1 teaspoon prepared dijon-style mustard
• 2 tablespoons fresh lime juice
• 3 tablespoons fresh cilantro, chopped
• 1 clove garlic, minced
• 3 tablespoons canola oil (or corn oil)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cucumber, chopped coarsly
• 1/2 red onion, thinly sliced
• 1/4 cup peanuts, finely chopped

[edit] Directions

• Place the Russet potatos 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, or until both potatoes are tender.
• Add corn kernels to the potatoes and cook another 30 seconds.
• Drain in a colander.
• Fill the saucepan with cold water, and drop vegetables into water.
• Cool for 5 minutes, and drain again.
• In a large serving 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.
• Add the peanuts just before serving.

[edit] Other Links

[edit] See also