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Carnival Potato Salad




Source of Recipe


Jamaica Gleaner From Heather Little-White and Associates


List of Ingredients




2 cups sweet potatoes,

diced (1/2 inch)

2 tbsps. olive oil

1 red sweet pepper,

seeded and diced

Onions, sliced

1 can whole kernel corn

1/2 cup orange juice

1 tbsp. hot pepper sauce

1-2 tbsp. fresh lime/

lemon juice

1/2 tsp. salt

1 avocado, diced (optional)

1/2 cup plum tomatoes,

seeded, cut in cubes

1 head broccoli



Recipe



1. Bring a large saucepan of lightly salted water to boil.

2. Add potatoes and cook 6 minutes, or until fork-tender. Drain and place in a large bowl.

3. In a large skillet, heat oil over medium-high heat. Add sweet pepper and cook 4 minutes, or until just tender, stirring constantly.

4. Add onions and corn. Cook 4 more minutes, or until vegetables are very tender.

5. Add vegetables to bowl with sweet potatoes. Stir in orange juice, hot pepper sauce, 1 tablespoon of the lime/lemon juice and the salt. Chill at least 1 hour or overnight. Just before serving, add more lime/lemon juice, if you like. Toss in avocado (if used) and serve.

Serves 6.