Next time youíre asked to bring potato salad to the picnic or barbecue, try this to-die-for Caribbean version, where sweet and white potatoes combine beautifully with Dijon mustard, red onion, cucumber, peanuts, and lime.
Sweet potatoes add nutritional zip to an old standby, and this version uses healthful olive oil instead of mayonnaise so itís much lower in fat and calories. Plus youíll love the lively flavor.
1 large russet potato, peeled and cut into quarters
1 large sweet potato, peeled and cut into quarters
1 cup corn kernels (from about 1 1/2 ears, or use frozen, thawed)
1 teaspoon Dijon mustard
2 tablespoons lime juice
3 tablespoons chopped fresh cilantro
1 garlic clove, pressed or finely minced
3 tablespoons olive oil
salt and freshly-ground black pepper, to taste
1 cucumber, peeled and cut in half lengthwise, then sliced into thin half-moons
1/2 red onion, thinly sliced
1/4 cup dry-roasted, unsalted peanuts, finely chopped
1. Place the russet potato quarters into a large saucepan, cover with salted water, and bring to a boil. Simmer potato over medium heat for 10 minutes. Add sweet potato quarters and cook around 15 minutes longer. Test with a fork for doneness; potatoes should be cooked through but not breaking apart. Add corn kernels and cook another 30 seconds, then drain vegetables in a colander. Fill saucepan with cold water and add vegetables, leaving them for 5 minutes to stop cooking.
2. To make vinaigrette: In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly add oil while whisking, then salt and pepper to taste.
3. Drain vegetables and cut potatoes into 1-inch cubes. Add potatoes, cucumber, and onion to vinaigrette in bowl and toss well.
4. Serve salad at room temperature or chilled. Just before serving, toss in peanuts.
Inspired by Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997).