Caribbean Sweet Potato Salad recipe
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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
Nutrition Info
- 231.4 caloriescarbohydrate: 27.8 gcholesterol: : -fat: 12.6 gfiber: 4.5 gprotein: 4.6 gsaturatedFat: 1.2 gservingSize: -sodium: 290.4 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Caribbean Sweet Potato Salad
Directions
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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.