Caribbean Sweet Potato Salad194 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr
“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.” - by jessica
Original recipe yields 5 servings
- 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.
Amount Per Serving (5 total)
- 231 cal
- 12.6 g
- 27.8 g
Based on a 2,000 calorie diet
Reviews (194)Rate This Recipe
"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 more fl..." See moreavor is about the easiest change you can make to a recipe.Make it,taste it,if it needs something more for your taste,add it!Everyone's taste is different~think for yourselves!Don't blindly follow a recipe that was made to a different persons idea of flavorful! That said~this was a great start and a great recipe once I personalized the flavor level.I added more lime,mustard,garlic,salt and pepper,and used 1Tbs veg. oil and 1Tbs peanut oil.I also used Yukon Gold potatoes because I like their texture more than Russet's.Great looking,great tasting,great texture! Enough said!"
"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 supermarket;..." See more it's designed to be featured in a menu of complementary dishes. I continued the Caribbean theme and grilled jerk chicken (Jay's), accompanied with a spicy mango salsa (both recipes on this website) and rice. As with all dishes calling for produce or herbs, freshness is key! -- most ingredients were purchased the same day at a farmer's market. Used Yukon potatoes and fresh sweet corn sliced from the cob. Cucumbers add an unexpected freshness and texture. After a decade of cilantro overkill, this dished utilized it for maximum definition. The dressing was wonderful; just added a little extra lime for zip. Will be using this dish repeatedly -- especially at potlucks where previous reviewers will leave it for me to take home and devour!"
"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 me! I..." See more also doubled the entire dressing part of the recipe and used about 2/3 of the amount of the dressing I made. I bought two medium russet potatoes because they didn't have the giant ones, also bought a yam (or so it was labled - I don't really know the difference). Also, I cooked the potatoes the day before, dunked them in ice water after cooking (as stated) and then sealed them a plastic container in the fridge. I think this really helps set the potatoes so that they don't fall apart. I also made the dressing the day before and I think that helped meld the flavors. I mixed the solid ingredients at home before taking to the outing and I put the dressing on at the VERY LAST minute right before serving."
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