1 cucumber, peeled, halved lengthwise, and sliced into thin half-rounds
1/2 red onion, sliced thin
1/4 cup finely chopped dry-roasted, unsalted peanuts
Instructions
Put the russet potato pieces into a large saucepan, and cover
them with salted water. Bring the potatoes to a boil. Turn the
heat down to medium, and simmer the potatoes for 10 minutes.
Add the sweet potato pieces, and cook about 15 minutes more.
Remove a piece of each potato, and cut in half to see if it has
cooked enough. You should feel a bit of resistance with both
potatoes; don’t let them cook until they are breaking apart.
Once the potatoes are tender, promptly add the corn kernels,
and cook another 30 seconds. Quickly drain the vegetables in a
colander, and fill the saucepan with cold water. Drop the
potatoes and corn into the cold water, and leave them for 5
minutes to stop the cooking.
In a large bowl, combine the mustard, lime juice, cilantro, and
garlic. Stir with a whisk. Slowly add the oil while whisking. Add the
salt and pepper.
Drain the cooled sweet and white potatoes, and cut them into 1-
inch cubes. Add the potato, the cucumber, and the red onion to
the vinaigrette. Toss well.
Serve the salad at room temperature or chilled. Toss the peanuts in
just before serving. Well covered in the refrigerator, this salad
keeps for 3 to 4 days.
Originally Submitted
5/13/2009
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You can add this Caribbean Sweet Potato Salad recipe to your own private DesktopCookbook.
