3 lb Sweet potatoes; cooked .. peeled & cubed 1/2 c Chopped onion 1 c Chopped sweet red pepper 1 1/4 c Mayonnaise 1 1/2 ts Salt 1/2 ts Pepper 1/4 ts Hot sauce
Mix salad ingredients in a bowl. Mix dressing ingredients in another bowl. Stir dressing into salad until coated. Chill.
Makes 10 to 12 servings.
Carribean Sweet Potato Salad
INGREDIENTS: 2 large russet potato, peeled and quartered 2 large sweet potato, peeled and quartered 1 cup corn 2 teaspoon prepared Dijon-style mustard 3 tablespoons fresh lime juice 3 tablespoons chopped fresh cilantro 1 clove garlic, minced 3 tablespoons canola oil 1 teaspoon salt 1/2 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.
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