Recipe submitted by: Amy Pickett
Recipe courtesy of: www.allrecipes.com
What's in it
1 largerusset potato, peeled and quartered
1 largesweet potato, peeled and quartered
1 teaspoonprepared Dijon-style mustard
2 tablespoonsfresh lime juice
3 tablespoonschopped fresh cilantro
1 clovegarlic, minced
3 tablespoonscanola oil
1/4 teaspoonground black pepper
1cucumber, halved lengthwise and chopped
1/2red onion, thinly sliced
1/4 cupfinely chopped peanuts
How to cook it
- 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.
- In a large 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. Toss the peanuts in just before serving.
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