Caribbean Sweet Potato Salad

Total Time
Prep 30 mins
Cook 30 mins

untested by me. Posted for ZWT III

Ingredients Nutrition


  1. Place potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 5 minutes approximately
  2. Add the sweet potato, and cook about 8-10 minutes more or until potatoes are tender but still firm enough to hold their shape.
  3. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander.
  4. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
  5. In a large bowl, whisk together mustard, lime juice, coriander, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
  6. Add cooled potatoes, to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.


Most Helpful

This was good, but I didn't get the wow that I was so hoping for. I was surprised that there was enough sauce to cover all the ingredients. It didn't seem that there would be when I prepared it. I made as posted but did omit the peanuts because we don't care for them. Thanks for posting.

teresas August 06, 2008

this has a nice combination of flavors, I doubled the complete recipe but but only used 1 tablespoon of the coriander for a double recipe, also I used seasoned salt and lots fresh ground black pepper, thanks for sharing Mandy!...Kitten:)

Kittencal@recipezazz September 02, 2007

Wow - this is a wonderful salad. Nice mix of crunch, savory & sweetness. I love cilantro (coriander) and have plenty in my garden. Thanks for the post. ZWT 2007

MA HIKER June 10, 2007

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