Caribbean Sweet Potato Salad

Description
A refreshing change from our regular salad. This is great tasting and has lots of veggies that look pretty together.



Ingredients

 * 1 large russet potato, peeled and quartered
 * 1 large sweet potato, peeled and quartered
 * 1 cup corn (frozen or fresh)
 * 1 teaspoon prepared dijon-style mustard
 * 2 tablespoons fresh lime juice
 * 3 tablespoons fresh cilantro, chopped
 * 1 clove garlic, minced
 * 3 tablespoons canola oil (or corn oil)
 * 1/2 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 1 cucumber, chopped coarsly
 * 1/2 red onion, thinly sliced
 * 1/4 cup peanuts, finely chopped

Directions

 * Place the Russet potatos 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, or until both potatoes are tender.
 * Add corn kernels to the potatoes and cook another 30 seconds.
 * Drain in a colander.
 * Fill the saucepan with cold water, and drop vegetables into water.
 * Cool for 5 minutes, and drain again.
 * In a large serving 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.
 * Add the peanuts just before serving.