Caribbean Sweet Potato Salad

Recipe by Mandy
READY IN: 1hr
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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
  • Add the sweet potato, and cook about 8-10 minutes more or until potatoes are tender but still firm enough to hold their shape.
  • 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.
  • In a large bowl, whisk together mustard, lime juice, coriander, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
  • 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.