Ingredients
-
1
-
1
-
1
-
1
-
2
-
3
-
1
-
3
-
1/2
-
1/4
-
1
-
1/2
-
1/4
-
-
Directions
Caribbean Sweet Potato Salad,untested by me. Posted for ZWT III,This was good, but I didn’t get the wow that I was so hoping for. I was surprised that there was enough sauce to cover all the ingredients. It didn’t seem that there would be when I prepared it. I made as posted but did omit the peanuts because we don’t care for them. Thanks for posting.
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Steps
|
1
Done
|
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
Done
|
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
Done
|
Once the Potatoes Are Tender, Add Corn Kernels; Cook Another 30 Seconds. Drain Through a Colander. |
|
4
Done
|
Fill the Saucepan With Cold Water, and Drop Vegetables Into Water. Cool For 5 Minutes, and Drain. |
|
5
Done
|
in a Large Bowl, Whisk Together Mustard, Lime Juice, Coriander, and Garlic. Slowly Whisk in Oil. Mix in Salt and Black Pepper. |
|
6
Done
|
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. |
