caribbean sweet potato salad
(1 rating)
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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(1 rating)
prep time
30 Min
cook time
35 Min
Ingredients For caribbean sweet potato salad
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1 lgrusset potatoes
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1 lgsweet potatoes
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1 ccorn, fresh
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1cucumber
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1/2red onion
- TOPPING
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1/4 cpeanuts, dry roasted
- DRESSING:
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1 tspdijon mustard
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2 Tbsplime juice
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1 clovegarlic
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1/2 tsplime zest, grated
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3 Tbspcilantro, fresh
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1/2 tspsalt
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1/4 tsppeper
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3 Tbspcanola oil
How To Make caribbean sweet potato salad
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1Directions 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.
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2In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
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3Cut 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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Categories & Tags for Caribbean Sweet Potato Salad:
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