Caribbean Potato Salad

Contributed By: Kay Davis


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


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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