Sweet Potato Salad with Cilantro Lime Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 C corn kernels (approx. 1 ½ ears)
1 tsp. Dijon mustard
2 T lime juice
3 T chopped cilantro
1 clove garlic, minced
3 T canola oil
½ tsp. salt
¼ tsp. pepper
1 cucumber, peeled, halved lengthwise and sliced into thin rounds
¼ C finely chopped dry-roasted unsalted peanuts
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Directions: |
Directions:Put russet potato pieces into large saucepan. Cover with salted water and bring to a boil. Turn heat down to medium and simmer for about 10 minutes.
Add sweet potato pieces and cook about 15 minutes more. Test a piece of each potato to see if it is cooked enough (there should be some resistance so that potatoes will not fall apart when tossed with the dressing).
Once potatoes are tender, add the corn and cook for another 30 seconds. Drain in a colander and fill the saucepan with cold water. Drop the potatoes and corn into the cold water and leave them for 5 minutes to stop the cooking.
In a large bowl, combine mustard, lime juice, cilantro and garlic and whisk to blend. Continue whisking while slowly adding the oil. Then add the salt and pepper. Drain corn and cooled potatoes and cut potatoes into 1” cubes. Add potatoes, corn and cucumber to the dressing and toss well.
Serve chilled or at room temperature. Toss in the peanuts just before serving. Keeps for up to 3 days when refrigerated in an airtight container.
Serves 4-5 |
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