Caribbean Sweet Potato Salad

By Joelene

Ingredients

• Dressing:
• 1 large russet or Yukon gold potato, peeled and quartered
• 1 large sweet potato, peeled and quartered
• 1 cup corn kernels, fresh or canned
• 1 cucumber, peeled, seeded and cubed
• 1/4 cup red onion, diced
• 1/4 cup finely chopped dry-roasted, unsalted peanuts
• 1 teaspoon Dijon mustard
• Juice of two limes
• 3 tablespoons peanut oil
• 3 tablespoons cilantro, chopped
• 1 garlic clove, minced
• Salt and pepper to taste

Preparation

Step 1

Place the russet or Yukon gold potato pieces into a large saucepan and cover 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 until potatoes are fork-tender.

Drain immediately and fill pot with cold water and ice. Let potatoes sit for five minutes to stop the cooking process, then drain. If using fresh corn, blanch corn in boiling water for one minute to lightly cook kernels. If using canned corn, drain and add directly to recipe.

In a large bowl, combine the mustard, limejuice, cilantro and garlic. While whisking, slowly add the oil until blended. Cube cooled sweet and white potatoes and add to the bowl. Add cucumber, red onion and corn to the vinaigrette.

Season with salt and pepper to taste, then toss well.