Recipes for the Soul---Caribbean Sweet Potato Salad

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Caribbean Sweet Potato Salad

Servings: 5Ingredients:1 large russet potato, peeled and quartered1 large sweet potato, peeled and quartered1 cup corn1 teaspoon prepared Dijon-style mustard2 tablespoons fresh lime juice3 tablespoons chopped fresh cilantro1 clove garlic, minced3 tablespoons canola oil1/2 teaspoon salt1/4 teaspoon ground black pepper1 cucumber, halved lengthwise and chopped1/2 red onion, thinly sliced1/4 cup finely chopped peanutsDirections: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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