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Caribbean Sweet Potato Salad
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Delicious Caribbean potato salad with white potatoes, peanuts, corn, cucumber, and red onion.
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
  • 0.25 teaspoon ground black pepper
  • 1 cucumber, halved lengthwise and chopped
  • 0.5 red onion, thinly sliced
  • 0.25 cup finely chopped peanuts
Instructions:
  • Add Russet potato pieces to a large saucepan filled with salted water. Boil, then simmer for 10 minutes. Add sweet potato and continue cooking for 15 more minutes. Test a piece of each potato for doneness by cutting it in half. Once tender, add corn kernels and cook for another 30 seconds. Drain using a colander. Cool vegetables in cold water for 5 minutes, then drain.
  • Combine the mustard, lime juice, cilantro, and garlic in a large bowl. Gradually whisk in the oil, then stir in the salt and black pepper.
  • Dice the cooled potatoes into 1-inch cubes and mix with dressing, cucumber, and red onion. Toss thoroughly. Serve at room temperature or chilled. Add peanuts right before serving.

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