CARIBBEAN SWEET POTATO SALAD
Make and share this Caribbean Sweet Potato Salad recipe from Food.com.
Provided by Mandy
Categories Yam/Sweet Potato
Time 1h
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Place potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 5 minutes approximately
- Add the sweet potato, and cook about 8-10 minutes more or until potatoes are tender but still firm enough to hold their shape.
- 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, coriander, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
- Add cooled potatoes, to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
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Malik Ahmad Ahmad
[email protected]This salad is a must-try for any fan of Caribbean cuisine.
Bill Heinzinger
[email protected]I can't wait to try this salad with different fruits and vegetables. The possibilities are endless!
Asad Kamal
[email protected]This salad is so easy to make, but it looks and tastes like it came from a fancy restaurant.
Bryce Krantz
[email protected]I love the tropical flavors in this salad. It's like a vacation in a bowl!
Pavan Nadeeranga
[email protected]This salad is a great way to get your kids to eat their fruits and vegetables.
Pavle Tumbas
[email protected]I used a store-bought dressing for this salad to save time. It was still very good.
SHAH IMRAN
[email protected]I'm allergic to peanuts, so I omitted them from this recipe. The salad was still delicious.
Joseph Hernandez
[email protected]I added a bit of cayenne pepper to the dressing for a little extra kick. It was delicious!
Patience Ugwu
[email protected]I used a combination of red and orange sweet potatoes in this salad, and it looked beautiful. The colors really popped.
Mike Dewilde
[email protected]I'm not a big fan of cilantro, so I substituted parsley in this recipe. It turned out great!
Faizan Adnan
[email protected]I made this salad for my family and they all loved it. Even my picky kids ate it up!
Tracy Loupin
[email protected]This salad is the perfect combination of sweet, tangy, and crunchy. I love the addition of the toasted coconut and peanuts.
Bradley Wall
[email protected]I'm always looking for new ways to incorporate sweet potatoes into my diet, and this salad is a great option. It's packed with nutrients and flavor.
Nawabi Puttar
[email protected]This salad is a great way to use up leftover sweet potatoes. It's also a healthy and delicious side dish for any meal.
Ella Caesar
[email protected]I love the versatility of this salad. I've made it with different types of sweet potatoes and different fruits, and it's always delicious.
Beverly
[email protected]I made this salad for a picnic and it was a big success. It's easy to make and transport, and it held up well in the heat.
Amirul islam Joni
[email protected]I followed the recipe exactly and it turned out perfectly. The salad was flavorful and refreshing, and the dressing was the perfect balance of sweet and tangy.
Funny_ Boi
[email protected]I'm not usually a fan of sweet potato, but this salad changed my mind. The combination of flavors and textures is perfect.
Chikamso Onuorah
[email protected]This salad was a hit at my last potluck! Everyone loved the sweet and tangy flavors, and the colors were so vibrant. I'll definitely be making this again.