Caribbean Sweet Potato Salad

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 garlic clove, minced
• 3 tablespoons canola oil (or corn oil)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cucumber, chopped coarsely
• 1/2 red onion, thinly sliced
• 1/4 cup peanuts, finely chopped

Recipe

• 1 place the russet potatoes into a large saucepan, and cover with salted water.
• 2 bring to a boil, turn the heat down, and simmer for 10 minutes.
• 3 add the sweet potato, and cook about 15 minutes more, or until both potatoes are tender.
• 4 add corn kernels to the potatoes and cook another 30 seconds.
• 5 drain in a colander.
• 6 fill the saucepan with cold water, and drop vegetables into water.
• 7 cool for 5 minutes, and drain again.
• 8 in a large serving bowl, whisk together mustard, lime juice, cilantro, and garlic.
• 9 slowly whisk in oil.
• 10 mix in salt and black pepper.
• 11 cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion.
• 12 toss well.
• 13 serve at room temperature or chilled.
• 14 add the peanuts just before serving.