Grorter Gristers

I promised Elizabeth this recipe, one of my favorite summer sadads, in March. Since she mentioned it again to Mom last night and voiced a hope that maybe she could get some for her birthday, my guilt started eating me up. Stacey has asked for this recipe as well and I'm sure anyone who likes sweet potatoes and cilantro will love this salad. Enjoy!!! I am going to start posting a recipe every week and encourage anyone else who wants to share some favorites to do so as well. Sorry I am so lame Elizabeth. Happy Early Birthday!

Caribbean Sweet Potato Salad

Prep Time: 30 MinutesCook Time: 30 Minutes
Ready In: 1 Hour Yields: 5 servings

INGREDIENTS:
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

DIRECTIONS:

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.