Caribbean Sweet Potato Salad Recipe

A fresh, visually appealing potato salad for serving at picnics or barbecues. Russet and sweet potatoes, red onion, cucumber, corn and peanuts dressed in mustard lime juice, cilantro, garlic, and canola oil.

Ingredients -

1 large Russet Baking Potato, scrubbed, peeled, quartered, boiled until tender
1 large Sweet Potato, scrubbed, peeled and quartered, boiled until tender
1 cup Whole Kernel Corn
1 teaspoon Dijon Mustard
2 tablespoons Fresh Lime Juice
3 tablespoons chopped Fresh Cilantro
1 clove Garlic, minced
3 tablespoons Canola Oil
1/2 teaspoon Kosher Salt
1/4 teaspoon Fresh Ground Black Pepper
1 medium Cucumber, chopped coarsely
1/2 Red Onion, thinly sliced
1/4 cup Peanuts, finely chopped

Preparation:

1. In a large serving bowl, add still hot russet and sweet potatoes. Add corn, red onion, and cucumber.

2. In a separate mixing bowl, whisk Dijon mustard, fresh lime juice, chopped cilantro, and minced garlic. Slowly whisk in canola oil.

3. Stir in salt and pepper.

4. Pour dressing over potatoes and vegetables, Toss to combine.

5. Serve at immediately or chill.

6. Add the peanuts just before serving.

Variations and Recipe Ideas:

Cooking Tip

Whole Kernel Corn

Use fresh or canned corn in this potato salad recipe. Try grilling ears of corn and putting one aside for this recipe. When the corn has cooled slightly after being lifted off the grill, separate the kernels from the cob with a sharp knife running the length of the cob from top to bottom.

Cooking Tip

Canola Oil

You could use corn, peanut, vegetable oil, or a light olive oil in place of the canola, if necessary.