Sweet Potato: Caribbean Sweet Potato Salad

posted by scooby 08-02-100 8:05 AM

Caribbean Sweet Potato Salad

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn kernels
1 teaspoon Dijon-style prepared mustard
2 tablespoons lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola or corn oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, peeled, halved lengthwise, and sliced into thin half-rounds
1/2 red onion, sliced thin
1/4 cup finely chopped, dry-roasted, unsalted peanuts


Place Russet potato 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 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.

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 the peanuts in before serving.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line