Caribbean Sweet Potato Salad

Ingredients

• 1 large potato, diced
• 1 large sweet potato, diced
• 1 cup corn
• 1 teaspoon prepared dijon-style mustard
• 2 tablespoons fresh lime juice
• 3 tablespoons chopped fresh coriander
• 1 garlic clove, 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

Directions

1. 1

   Place potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 5 minutes approximately

2. 2

   Add the sweet potato, and cook about 8-10 minutes more or until potatoes are tender but still firm enough to hold their shape.

3. 3

   Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander.

4. 4

   Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.

5. 5

   In a large bowl, whisk together mustard, lime juice, coriander, and garlic. Slowly whisk in oil. Mix in salt and black pepper.

6. 6

   Add cooled potatoes, to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.