Caribbean Sweet Potato Salad


4 med Yukon Gold potatoes peeled & cut into cubes

1 large sweet potato peeled & cut into cubes

1 can whole kernel corn drained

1 cucumber halved lengthwise & sliced

1/2 red onion thinly sliced

1/4 cup peanuts finely chopped


1 tsp dijon mustard

2 tablespoons fresh lime juice

3 tablespoons fresh cilantro chopped

1 clove garlic minced

3 tablespoons salad oil

1/2 tsp salt

1/4 tsp black pepper


DRESSING: Whisk together mustard, lime juice, cilantro & garlic. Slowly whisk in oil. Mix in salt & pepper.

Boil potatoes in salted water until tender, about 20-30 minutes. Cool & drain in a colander. Fill the saucepan with cold water, & drop potatoes into water to cool for 5 minutes. Drain again.
Add potatoes & corn to dressing, along with red onion. Toss well.

Serve at room temperature. Just before serving toss in the cucumber. Top with chopped peanuts.