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Jamaican Sweet Potato Salad Recipe

Jamaican Sweet Potato Salad Recipe

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.

Serves 6.

Read more: Food, All recipes, Soups & Salads

Inspired by Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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Vegetarian Planet

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+ add your own
11:14AM PST on Dec 22, 2012


7:42AM PST on Dec 22, 2012


10:39AM PDT on Jun 24, 2012

Thanks for the recipe.

5:24AM PDT on Oct 8, 2011

Thank you

12:04PM PDT on Jun 1, 2011

Thanks, sounds yummy!

3:26PM PDT on Apr 21, 2011


5:33AM PST on Feb 14, 2011

Thanks for the info.

4:38PM PST on Dec 11, 2009

Thanks for the recipe!

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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Well I guess there are other compelling reasons to not eat fast food other than it really is nothing…

Thanks for posting.

Cannot stop catalogs, I tried- recycle them.

This sounds just a bit too new agey for me, sorry.


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