Caribbean Sweet Potato Salad

           Intermediate, Recipes, Sides
Caribbean Sweet Potato Salad
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1 large Russet potato, peeled and quartered

1 large sweet potato, peeled and quartered

1 cup raw corn kernels, cut from the cob

1 teaspoon prepared mustard

2 Tablespoons fresh lime juice

3 Tablespoons chopped fresh cilantro

1 clove garlic, minced

3 Tablespoons canola oil

½ teaspoon sea salt

¼ teaspoon ground black pepper

1 cucumber, halved lengthwise and chopped

½ red onion, thinly sliced

¼ 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. Check to make sure both potatoes are cooked. Once the potatoes are tender, add corn kernels; cook another 1-2 minutes or until corn is tender. 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 cooked 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.

Makes 4 servings

This recipe was inspired in whole or in part by All Recipes