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Caribbean Sweet Potato Salad

SUBMITTED BY: jessica PHOTO BY: Susan

"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."
RECIPE RATING:
The reviewer gave this recipe 135 stars. This recipe average a 4.2 star rating.
Read Reviews (121)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cucumber, halved lengthwise and chopped
  • 1/2 red onion, thinly sliced
  • 1/4 cup finely chopped peanuts

DIRECTIONS

  1. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2003 by EMAPERU
Come on people!Doesn't anybody taste the dishes they make before they serve them?!I'm so tired... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2003 by CARLYOK
5 stars only for Great recipes -- this one deserves it! Don't be put off by negative... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2007 by Susan
Loved this. I made it for a gathering and everyone loved it! I used parsley instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2006 by Charchar
This is a unique recipe for a different potato salad. For Weight Watchers -- it has 4 points... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 2, 2003 by GINNYG
Excellent! I used a little less oil to cut down the fat..and it was fantastic. Served this... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2005 by LindaT
I made this on Sunday and it was really good. The only change I made was to cut back on the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2004 by KarenK
This salad was cool and delicious. The only problem was that I made it in the morning for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2005 by suzanne
This recipe is fantastic, a refreshing change to your typical sweet potato dish. I used extra... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2007 by Hugatunity
OOOOH, YUMMY! This was delicious! We used twice the amount of potatoes, and used half of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2003 by GRANOLAGIRLTOO