recipe comes from Recipes in The Mail
and was submitted by Jessica.
large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup finely chopped peanuts
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.
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.
the potatoes are tender, add corn kernels; cook
another 30 seconds.
through a colander. Fill the saucepan with cold
water, and drop vegetables into water. Cool
for 5 minutes, and drain.
a large bowl, whisk together mustard, lime juice,
cilantro, and garlic. Slowly whisk in oil. Mix
in salt and black pepper.
cooled potatoes into 1 inch cubes, and add to
dressing along with cucumber, and red onion.
at room temperature or chilled. Toss the peanuts
in just before serving.