Caribbean Sweet Potato Salad

Name: Caribbean Sweet Potato Salad
Total time: 85
Yield: 5
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; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 1 cucumber, halved lengthwise and chopped; 0.5 red onion, thinly sliced; 0.25 cup finely chopped peanuts

Recipe by jessica from allrecipes.com

Lunch 1 Hr. 25 Mins.

Ingredients

5 servings

•

1 large russet potato, peeled and quartered
•

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
•

1 clove garlic, minced

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3 tablespoons canola oil
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0.5 teaspoon salt
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0.25 teaspoon ground black pepper
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1 cucumber, halved lengthwise and chopped
•

0.5 red onion, thinly sliced
•

0.25 cup finely chopped peanuts

Instructions

Place 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 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 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 peanuts in just before serving.