Beta-carotene-rich sweet potatoes can do wonders for a potato salad.

Combined with peanuts, corn, red onion, and perky cilantro-lime vinaigrette, this is one tasty and festive salad.

INGREDIENTS

1 large russet potatoes, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn kernels, fresh or frozen
1 teaspoon Dijon mustard
2 tablespoons lime juice
3 tablespoons chopped cilantro
1 garlic clove, minced
3 tablespoons canola or corn oil
1/2 teaspoon salt, or more, to taste
1/4 teaspoon fresh-ground black pepper
1 cucumber, peeled, halved
lengthwise, and sliced into thin half-rounds
1/2 red onion, sliced thin
1/4 cup finely chopped dry-roasted, unsalted peanuts

1. Put the russet potato pieces into a large saucepan, and cover them with salted water. Bring the potatoes to a boil. Turn the heat down to medium, and simmer the potatoes for 10 minutes. Add the sweet potato pieces, and cook about 15 minutes more. Remove a piece of each potato, and cut in half to see if it has cooked enough. You should feel a bit of resistance with both potatoes; don’t let them cook until they are breaking apart. Once the potatoes are tender, promptly add the corn kernels, and cook another 30 seconds. Quickly drain the vegetables in a colander, and fill the saucepan with cold water. Drop the potatoes and corn into the cold water, and leave them for 5 minutes to stop the cooking.

2. In a large bowl, combine the mustard, lime juice, cilantro, and garlic. Stir with a whisk. Slowly add the oil while whisking. Add the salt and pepper.

3. Drain the cooled sweet and white potatoes, and cut them into 1-inch cubes. Add the potato, the cucumber, and the red onion to the vinaigrette. Toss well.

4. Serve the salad at room temperature or chilled. Toss the peanuts in just before serving. Well covered in the refrigerator, this salad keeps for 3 to 4 days.

Serves 5.