Caribbean Sweet Potato Salad

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Ingredients: Potato Salad Caribbean Sweet

  • 2 large sweet potatoes, peeled, cubed
  • 3 small Russet potatoes, peeled or scrubbed, and cubed
  • 1 medium red sweet onion, cut in half, and thinly sliced in half-rings
  • 1 large cucumber, peeled if desired, de-seeded, and diced small
  • 2 cups fresh raw corn cut off the cob (I freeze raw corn in the late summer for this), or frozen corn
  • 4 tablespoons lime juice
  • 2 tablespoons prepared Dijon mustard
  • 2-3 cloves garlic, minced
  • 4-6 tablespoons olive oil,
  • 1 tablespoon honey (optional)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup finely chopped peanuts
  • Salt and pepper to taste


  1. Place Russet potatoes in medium saucepan and add water to cover by 1 inch. Bring to boil; add 1/2 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, just until potatoes are tender, about 7 minutes.
  2. Steam the sweet potatoes in a separate pan about 4 minutes, or until just tender. They will be done much sooner than the white ones. Be careful not to overcook!  We used the OXO Good Grip Silicone Steamer  
  3.  If you are using frozen corn, drop it in the water of the Russet potatoes when they are basically done and cook for 30 seconds. Fresh raw corn need not be cooked.
  4. Drain both potatoes and corn and rinse well with cold water until cool. Place in a large bowl along with the cucumber and onion.
  5. In a small bowl, whisk together the mustard, lime juice, garlic, cilantro, and the honey (if using). Slowly whisk in oil.
  6. Pour the dressing over the vegetables and gently toss. Add salt and pepper to taste. Serve room temperature or chilled, adding the chopped peanuts just before serving.

Makes 8 servings

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