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.
