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)
 * ½ teaspoon salt
 * ¼ teaspoon ground black pepper
 * 1 cucumber, chopped coarsely
 * ½ red onion, thinly sliced
 * ¼ cup peanuts, finely chopped

Directions

 * 1) Place the russet potatoes into a large saucepan, and cover with salted water.
 * 2) Bring to a boil, turn the heat down, and simmer for 10 minutes.
 * 3) Add the sweet potato, and cook about 15 minutes more, or until both potatoes are tender.
 * 4) Add corn kernels to the potatoes and cook another 30 seconds.
 * 5) Drain in a colander.
 * 6) Fill the saucepan with cold water, and drop vegetables into water.
 * 7) Cool for 5 minutes, and drain again.
 * 8) In a large serving bowl, whisk together mustard, lime juice, cilantro, and garlic.
 * 9) Slowly whisk in oil.
 * 10) Mix in salt and black pepper.
 * 11) Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion.
 * 12) Toss well.
 * 13) Serve at room temperature or chilled.
 * 14) Add the peanuts just before serving.