Monday, July 14, 2008

Fresh Summer Salad



I just made this Caribbean Sweet Potato Salad the other day and really liked it. It's very fresh tasting, and if you like sweet potatoes, this is for you!


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


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.

Enjoy!


4 comments:

Erin said...

Looks good Em! Where did you get the recipe/idea? I love that you are an adventurer!

michellemybelle said...

Hello Fox in Sox!!

abbylucienne said...

You and your yummy salads...Thanks for sharing on Friday-you're the best roommate!

ke said...

I will attest to deliciousness. Thanks friend! ke