Caribbean Sweet Potato Salad
This potato salad brings the flavors of the 1990s Caribbean into a modern and enhanced version. It features both sweet potatoes and Russet potatoes, along with the delightful additions of corn, cucumber, and peanuts. In case you're out of canola oil, corn oil is a suitable alternative.
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
Instructions
- Place 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 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 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 peanuts in just before serving.
Nutrition
Calories: 231kcalCarbohydrates: 28gProtein: 5gFat: 13gSaturated Fat: 1gSodium: 290mgPotassium: 465mgFiber: 5gSugar: 7gVitamin C: 19mgCalcium: 44mgIron: 2mg
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