Why You’ll Love This Recipe
- Unique Flavor Combination: The blend of sweet and savory ingredients offers a delightful taste experience.
- Nutrient-Rich: Packed with vitamins and minerals from fresh vegetables and herbs.
- Perfect for Gatherings: A crowd-pleaser that’s ideal for picnics, barbecues, or family dinners.
- Easy to Prepare: Simple steps make this an accessible recipe for cooks of all levels.
Ingredients
- 1 large russet potato, peeled and quartered
- 1 large sweet potato, peeled and quartered
- 1 cup fresh corn kernels
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lime juice
- 3 tablespoons chopped fresh cilantro
- 1 clove garlic, minced
- 3 tablespoons canola oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cucumber, diced
- ¼ cup chopped peanuts (optional, for added crunch)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook the Potatoes: Place the russet potato pieces into a large saucepan and cover with salted water. Bring to a boil, reduce heat, and simmer for 10 minutes. Add the sweet potato and cook for an additional 15 minutes, or until both types of potatoes are tender.
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Add Corn: Once the potatoes are tender, add the corn kernels to the pot and cook for another 30 seconds. Drain the vegetables and transfer them to a bowl of cold water to cool for 5 minutes. Drain again.
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Prepare the Dressing: In a small bowl, whisk together the Dijon mustard, lime juice, chopped cilantro, minced garlic, canola oil, salt, and black pepper until well combined.
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Assemble the Salad: In a large bowl, combine the cooled potatoes, corn, diced cucumber, and chopped peanuts if using. Pour the dressing over the mixture and gently toss to coat all ingredients evenly.
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Chill and Serve: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Servings and Timing
- Servings: This recipe yields approximately 5 servings.
- Preparation Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes (including chilling time)
Variations
- Protein Addition: Incorporate cooked shrimp or diced chicken for a heartier salad.
- Herb Substitution: Replace cilantro with fresh parsley or basil for a different flavor profile.
- Spice It Up: Add a finely chopped jalapeño or a dash of cayenne pepper to introduce some heat.
- Nut-Free Option: Omit the peanuts if you have nut allergies or prefer a nut-free salad.
Storage/Reheating
- Storage: Store the salad in an airtight container in the refrigerator for up to 3 days.
- Reheating: This salad is best served cold or at room temperature. If you prefer it warm, gently reheat in a microwave-safe dish until just warmed through.
FAQs
What makes this salad “Caribbean”?
The combination of sweet potatoes, lime juice, and cilantro reflects flavors commonly found in Caribbean cuisine.
Can I use canned corn instead of fresh?
Yes, drained canned corn can be used as a substitute for fresh corn kernels.
Is there a substitute for canola oil?
Olive oil or sunflower oil can be used in place of canola oil.
How do I prevent the potatoes from becoming mushy?
Be careful not to overcook the potatoes; they should be tender but still firm enough to hold their shape.
Can I make this salad ahead of time?
Yes, preparing it a day in advance allows the flavors to meld, enhancing the taste.
What other vegetables can I add?
Diced bell peppers, red onions, or cherry tomatoes make great additions.
Is this salad suitable for vegans?
Yes, all ingredients are plant-based, making it vegan-friendly.
How can I add more protein without meat?
Adding black beans or chickpeas can boost the protein content while keeping it vegetarian.
What type of sweet potato is best?
Orange-fleshed sweet potatoes are commonly used, but white-fleshed varieties work well too.
Can I use other types of potatoes?
Yes, Yukon Gold or red potatoes can be used as alternatives to russet potatoes.
Conclusion
This Caribbean Sweet Potato Salad offers a delightful fusion of flavors and textures, making it a standout dish for any occasion. Its vibrant colors and refreshing taste bring a tropical flair to your meal, whether served as a side dish or a light main course. Easy to prepare and customizable to your preferences, this salad is sure to become a favorite in your recipe collection.
Caribbean Sweet Potato Salad
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 5 servings
- Category: Salad
- Method: Boiling
- Cuisine: Caribbean
- Diet: Vegan
Description
Caribbean Sweet Potato Salad is a vibrant and flavorful dish that combines sweet potatoes, russet potatoes, fresh corn, cucumber, and a zesty lime dressing. Perfect for summer gatherings, barbecues, or as a refreshing side dish, this easy-to-make salad brings a tropical twist to your table.
Ingredients
- 1 large russet potato, peeled and quartered
- 1 large sweet potato, peeled and quartered
- 1 cup fresh corn kernels
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lime juice
- 3 tablespoons chopped fresh cilantro
- 1 clove garlic, minced
- 3 tablespoons canola oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cucumber, diced
- ¼ cup chopped peanuts (optional, for crunch)
Instructions
1️⃣ Cook the Potatoes:
Place the russet potato pieces into a large saucepan, cover with salted water, and bring to a boil. Reduce heat and simmer for 10 minutes. Add the sweet potato and cook for another 15 minutes, or until tender.
2️⃣ Add Corn & Cool:
Add the corn kernels to the pot and cook for 30 seconds. Drain the vegetables and transfer them to a bowl of cold water to cool for 5 minutes. Drain again.
3️⃣ Prepare the Dressing:
In a small bowl, whisk together Dijon mustard, lime juice, cilantro, minced garlic, canola oil, salt, and black pepper.
4️⃣ Assemble the Salad:
In a large bowl, combine the cooled potatoes, corn, diced cucumber, and chopped peanuts (if using). Pour the dressing over the mixture and toss gently to coat.
5️⃣ Chill & Serve:
Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!
Notes
- Make-Ahead Tip: This salad tastes even better when made a day ahead.
- Nut-Free Option: Omit peanuts if you have allergies.
- Spice It Up: Add a chopped jalapeño or a pinch of cayenne pepper for some heat.
- Protein Boost: Mix in black beans, chickpeas, or cooked shrimp for extra protein.
