====== Caribbean Sweet Potato Salad ======

  *2 medium white potatoes – peeled and quartered
  *1 large sweet potato – peeled and quartered
  *1 cup frozen corn
  *1 tsp Dijon mustard
  *juice of 1 lime
  *3 Tbsp fresh cilantro – chopped
  *1 garlic clove – minced
  *3 Tbsp canola oil
  *1 tsp salt
  *1/4 tsp ground black pepper
  *1 cucumber – quartered lengthwise and chopped
  *1/2 red onion – thinly sliced
  *1/4 cup peanuts – chopped
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  - Place the white potato pieces in large saucepan with salted water. Cover, bring to boil, simmer for 5 min. Add the sweet potato and cook for an additional 20 min or until chunks are cooked. Once the potatoes are tender add the corn and cook for 1 min.
  - While potatoes are cooking in large bowl whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and pepper.
  - Drain potatoes and corn. Add cold water. Cool for 5 min. and drain.
  - Cut cooled potatoes into 3/4” cubes. Combine potatoes and corn, dressing, cucumber and red onion. Toss the peanuts in just before serving. Can be served cold or at room temp.
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  Serves: 5        Total cook time: 30 min.
  Source: allrecipes
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{{tag>food vegetarian side}}