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Recipe for family meals :

Caribbean Sweet Potato Salad
 

This recipe comes from Recipes in The Mail and was submitted by Jessica.

Ingredients

1 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

Method
  • 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.
  • 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 just before serving.

Serves 6

 

 
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