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caribbean sweet potato salad

(1 rating)
DaveSSmith1 avatar
Recipe by
Dave Smith
@DaveSSmith1
Myrtle Beach, SC

This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola.

(1 rating)
prep time 30 Min
cook time 35 Min

Ingredients For caribbean sweet potato salad

  • 1 lg
    russet potatoes
  • 1 lg
    sweet potatoes
  • 1 c
    corn, fresh
  • 1
    cucumber
  • 1/2
    red onion
  • TOPPING
  • 1/4 c
    peanuts, dry roasted
  • DRESSING:
  • 1 tsp
    dijon mustard
  • 2 Tbsp
    lime juice
  • 1 clove
    garlic
  • 1/2 tsp
    lime zest, grated
  • 3 Tbsp
    cilantro, fresh
  • 1/2 tsp
    salt
  • 1/4 tsp
    peper
  • 3 Tbsp
    canola oil

How To Make caribbean sweet potato salad

  • 1
    Directions 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.
  • 2
    In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
  • 3
    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. Kitchen-Friendly
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