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Caribbean Sweet Potato Salad

Son güncelleme: 22.11.2010 15:53
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  • Caribbean Sweet Potato Salad Recipe - İngilizce Yemek Tarifi
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    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

    1. 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.
    2. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
    3. 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.
#22.11.2010 15:53 0 0 0