Shelly's Recipe

CARIBBEAN SWEET POTATO SALAD

Category: Potato Salads

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn
1 tsp prepared Dijon-style mustard
2 tbsp fresh lime juice
3 tbsp chopped fresh cilantro
1 clove garlic, minced
3 tbsp canola oil
1/2 tsp salt
1/4 tsp ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup finely chopped peanuts

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.

In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
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. Serves 6