CARIBBEAN SWEET POTATO SALAD

CARIBBEAN SWEET POTATO SALAD


1 large potato, diced
1 large sweet potato, diced
1 cup corn
1 tsp. prepared Dijon-style mustard
2 Tbsp. fresh lime juice
2 Tbsp. chopped fresh coriander
1 garlic clove, minced
3 Tbsp. canola oil
½ tsp. salt
¼ tsp. black pepper
1 cucumber, halved lengthwise
½ red onion, thinly sliced
¼ cup finely chopped peanuts


Place potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 5 minutes approximately.

Add the sweet potato, and cook for about 8-10 minutes more or until potatoes are tender but still firm enough to hold their shape.

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, coriander, and garlic. Slowly whisk in oil. Mix in salt and pepper.

Add cooled potatoes, to dressing along with cucumbers, and red onion. Toss well. Serve at room temperature or chilled. Toss peanuts in just before serving


Yield: 5 servings.