Prep 15 mins
Cook 25 mins
A refreshing change from our regular salad. This is great tasting and has lots of veggies that look pretty together.
- 1 large russet potato, peeled and quartered
- 1 large sweet potato, peeled and quartered
- 1 cup corn (frozen or fresh)
- 1 teaspoon prepared dijon-style mustard
- 2 tablespoons fresh lime juice
- 3 tablespoons fresh cilantro, chopped
- 1 garlic clove, minced
- 3 tablespoons canola oil (or corn oil)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 cucumber, chopped coarsely
- 1⁄2 red onion, thinly sliced
- 1⁄4 cup peanuts, finely chopped
- Place the Russet potatoes 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, or until both potatoes are tender.
- Add corn kernels to the potatoes and cook another 30 seconds.
- Drain in a colander.
- Fill the saucepan with cold water, and drop vegetables into water.
- Cool for 5 minutes, and drain again.
- In a large serving bowl, whisk together mustard, lime juice, cilantro, and garlic.
- Slowly whisk in oil.
- Mix in salt and black pepper.
- 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.
- Add the peanuts just before serving.
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.
We used this recipe for a bridal shower...and it was wonderful. Beautiful and colorful, and the combination of flavors was great! We used a seedless cucumber. If you're going to make a large quantity, consider upping any spices.
This was quite unusual but turned out very well. Instead of slicing the onion, I coarsely chopped it. My husband thought he might like it better without the corn so I may leave that out next time. The mustard-lime dressing was definitely to our liking. The salad was very colorful and went well with the rest of my menu. Thanks Miss Annie, for sharing your recipe. It is a good one to serve when you want something out of the ordinary.