Caribbean Sweet Potato Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 large potato, diced
• 1 large sweet potato, diced
• 1 cup corn
• 1 teaspoon prepared dijon-style mustard
• 2 tablespoons fresh lime juice
• 3 tablespoons chopped fresh coriander
• 1 garlic clove, 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

Recipe

• 1 place potato pieces into a large saucepan, and cover with salted water. bring to a boil, turn the heat down, and simmer for 5 minutes approximately
• 2 add the sweet potato, and cook about 8-10 minutes more or until potatoes are tender but still firm enough to hold their shape.
• 3 once the potatoes are tender, add corn kernels; cook another 30 seconds. drain through a colander.
• 4 fill the saucepan with cold water, and drop vegetables into water. cool for 5 minutes, and drain.
• 5 in a large bowl, whisk together mustard, lime juice, coriander, and garlic. slowly whisk in oil. mix in salt and black pepper.
• 6 add cooled potatoes, to dressing along with cucumber, and red onion. toss well. serve at room temperature or chilled. toss the peanuts in just before serving.