Caribbean Sweet Potato Salad

Caribbean Sweet Potato Salad


"This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola."


1 h servings 231 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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  1. 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.
  2. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
  3. 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.
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  1. 252 Ratings


Come on people!Doesn't anybody taste the dishes they make before they serve them?!I'm so tired of people giving a recipe a bad review because it didn't have enough flavor,salt,spice etc.Adding m...

5 stars only for Great recipes -- this one deserves it! Don't be put off by negative reviews... some people just don't get it. This is NOT a potluck item or the deli slop you get at the superm...

Loved this. I made it for a gathering and everyone loved it! I used parsley instead of cilantro...only because I goofed when I bought it, but I'm not a big fan of cilantro so it worked out for ...

This is a unique recipe for a different potato salad. For Weight Watchers -- it has 4 points per serving. I cooked white and sweet potatoes together and tested their doneness at intervals. Ad...

This salad was cool and delicious. The only problem was that I made it in the morning for dinner that evening and couldn't get out of taste testing mode. Almost didn't have enough for dinner! I ...

I made this on Sunday and it was really good. The only change I made was to cut back on the oil a bit. I made it a day in advance as I wasn't going to have time on Monday to make this. Big mista...

OOOOH, YUMMY! This was delicious! We used twice the amount of potatoes, and used half of the oil called for. The amount of dressing was perfectly preportioned to the salad. The combination of sw...

This recipe is fantastic, a refreshing change to your typical sweet potato dish. I used extra lime juice and used regular mustard with honey rather than dijon and it was gobbled up in no time! ...

A must try! I have been making potato salads for years, and this one is tops. For probably the first time in my cooking career I did NOT change or add anything to a recipe. It's perfect just the...