Caribbean Sweet Potato Salad

Ingredients

• 1 large russet potato, peeled and quartered
• 1 large sweet potato, peeled and quartered
• 1 cup corn
• 1 teaspoon prepared Dijon-style mustard
• 2 tablespoons fresh lime juice
• 3 tablespoons chopped fresh cilantro
• 1 clove garlic, minced
• 3 tablespoons canola oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cucumber, halved lengthwise and chopped
• 1/2 red onion, thinly sliced
• 1/4 cup finely chopped peanuts

Directions

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.