Caribbean Sweet Potato Salad

Recipe submitted by: Amy Pickett
Recipe courtesy of:

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Not only does it have a sweet potato, Russet potato, but it also contains corn, cucumber and peanuts

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1 largerusset potato, peeled and quartered

1 largesweet potato, peeled and quartered

1 cupcorn

1 teaspoonprepared Dijon-style mustard

2 tablespoonsfresh lime juice

3 tablespoonschopped fresh cilantro

1 clovegarlic, minced

3 tablespoonscanola oil

1/2 teaspoonsalt

1/4 teaspoonground black pepper

1cucumber, halved lengthwise and chopped

1/2red onion, thinly sliced

1/4 cupfinely chopped peanuts


  1. Place the Russet potato pieces 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. Remove a piece of each potato, and cut it in half to see if it is cooked enough. 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.
  2. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
  3. 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. Toss the peanuts in just before serving.

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