Caribbean Sweet Potato Salad

Recipe by Miss Annie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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