Caribbean Sweet Potato Salad Recipe

Ingredients
<br>- 1 large russet potato, peeled and quartered
<br>- 1 large sweet potato, peeled and quartered
<br>- 1 cup corn
<br>- 1 teaspoon prepared Dijon-style mustard
<br>- 2 tablespoons fresh lime juice
<br>- 3 tablespoons chopped fresh cilantro
<br>- 1 clove garlic, minced
<br>- 3 tablespoons canola oil
<br>- 1/2 teaspoon salt
<br>- 1/4 teaspoon ground black pepper
<br>- 1 cucumber, halved lengthwise and chopped
<br>- 1/2 red onion, thinly sliced
<br>- 1/4 cup finely chopped peanuts
<br><p></p>Directions
<br>step 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.
<br>step 2: In a large bowl, whisk together mustard, lime juice, cilantro, and garlic.  Slowly whisk in oil.  Mix in salt and black pepper.
<br>step 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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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
step 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.
step 2: In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
step 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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