Caribbean Sweet Potato Salad

Dave Smith

By
@DaveSSmith1

This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola.


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Prep:

30 Min

Cook:

35 Min

Ingredients

1 large
russet potatoes
1 large
sweet potatoes
1 c
corn, fresh
1
cucumber
1/2
red onion

TOPPING

1/4 c
peanuts, dry roasted

DRESSING:

1 tsp
dijon mustard
2 Tbsp
lime juice
1 clove
garlic
1/2 tsp
lime zest, grated
3 Tbsp
cilantro, fresh
1/2 tsp
salt
1/4 tsp
peper
3 Tbsp
canola oil

Directions Step-By-Step

1
Directions 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.
2
In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
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. Kitchen-Friendly

About this Recipe