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    Potato: Caribbean Sweet Potato Salad


    Source of Recipe


    Just Recipes

    List of Ingredients




    1 large russet potato, peeled and quartered
    1 large sweet potato, peeled and quartered
    1 cup corn kernels
    1 teaspoon Dijon-style prepared mustard
    2 tablespoons lime juice
    3 tablespoons chopped fresh cilantro
    1 clove garlic, minced
    3 tablespoons canola or corn oil
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1 cucumber, peeled, halved lengthwise, and sliced into thin half-rounds
    1/2 red onion, sliced thin
    1/4 cup finely chopped, dry-roasted, unsalted peanuts

    Recipe



    Place Russet potato into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add 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 before serving.

    Makes 5 servings.


 

 

 


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