Caribbean Potato Salad

Contributed By: Kay Davis

Ingredients:

2 large russet potatoes
2 large sweet potatoes
1 cup corn
2 teaspoon prepared Dijon-style mustard
4 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
6 tablespoons canola oil
1 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:

Cook potatoes in microwave. Cool then peel.

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 /2 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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