Caribbean Potato Salad
1 large russet potato (1 lb), peeled and cut into 1-inch pieces
1 large sweet potato (1 lb), peeled and cut into 1-inch pieces
2 ears corn, kernels cut from cob
1 tsp Dijon mustard
2 Tbsp fresh lime juice
3 Tbsp fresh cilantro, chopped
1 clove garlic, minced
3 Tbsp canola oil
1/2 tsp sea salt
1/4 tsp freshly ground pepper
1 English cucumber, quartered lengthwise and sliced into 1/2-inch pieces
1/2 small red onion, thinly sliced
1 or 2 jalapeņo pepper, seeded and finely chopped
1/2 cup peanuts
Place russet potato pieces into a large saucepan and cover with salted water. Bring to a boil, reduce heat and simmer 10 minutes. Add the sweet potato pieces and cook an additional 10 minutes (until potatoes are tender). Add corn kernels; cook an additional 30 seconds. Drain into a colander. Fill the saucepan with cold water and place the vegetables into the water. Cool for 5 minutes and drain.
In a large bowl, whisk together the mustard, lime juice, cilantro, and garlic. Slowly whisk in oil and mix in salt and pepper.
Add potatoes and corn to dressing along with cucumber, onion, and jalapeņo peppers. Mix well. Toss in peanuts just before serving. Serve at room temperature or chilled.
Makes 8 servings
Per serving: 246 calories; 10g total fat; 1g saturated fat; 0mg cholesterol; 213mg sodium; 36g total carbohydrates; 6g protein;
Allergy Warning: Contains peanuts