Caribbean Sweet Potato Salad

★★★★★ 1 Review
DaveSSmith1 avatar
By Dave Smith
from PIKESVILLE, MD

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.

prep time 30 Min
cook time 35 Min

Ingredients

  • 1 lg
    russet potatoes
  • 1 lg
    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
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How To Make

  • 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
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