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Caribbean Sweet Potato Salad recipe (Salad)

Yield: 5 servings

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
½ teaspoons salt
¼ teaspoons ground black pepper
1   cucumber, halved lengthwise and chopped
½   red onion, thinly sliced
¼ cups finely chopped peanuts

Posted by MollyDD on Oct 11, 2008


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.

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