Caribbean Sweet Potato Salad recipe

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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
½ teaspoon salt
¼ teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
½ red onion, thinly sliced
¼ cup finely chopped peanuts

Nutrition Info

231.4 calories
carbohydrate: 27.8 g
cholesterol: : -
fat: 12.6 g
fiber: 4.5 g
protein: 4.6 g
saturatedFat: 1.2 g
servingSize: -
sodium: 290.4 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

5 servings

Recipe Note

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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