Caribbean Sweet Potato Salad

READY IN: 40mins
Recipe by Miss Annie

A refreshing change from our regular salad. This is great tasting and has lots of veggies that look pretty together.

Top Review by BonnieZ

This was a really nice change of pace from mayonaisse based potato salads. At first I didn't think there was enough dressing but it was the perfect amount, nicely seasoning the salad. The only change I made was in the cooking time of both potatoes. Very refreshing and goes great with grilled meats or seafood. Thank you Miss Annie for sharing the recipe.

Ingredients Nutrition

Directions

  1. Place the Russet potatoes into a large saucepan, and cover with salted water.
  2. Bring to a boil, turn the heat down, and simmer for 10 minutes.
  3. Add the sweet potato, and cook about 15 minutes more, or until both potatoes are tender.
  4. Add corn kernels to the potatoes and cook another 30 seconds.
  5. Drain in a colander.
  6. Fill the saucepan with cold water, and drop vegetables into water.
  7. Cool for 5 minutes, and drain again.
  8. In a large serving bowl, whisk together mustard, lime juice, cilantro, and garlic.
  9. Slowly whisk in oil.
  10. Mix in salt and black pepper.
  11. Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion.
  12. Toss well.
  13. Serve at room temperature or chilled.
  14. Add the peanuts just before serving.

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