CARIBBEAN SWEET POTATO SALAD
INGREDIENTS
For the dressing:
DIRECTIONS
Place the russet or Yukon Gold potato pieces into a large saucepan and cover with salted water. Bring the potatoes to a boil. Turn the heat down to medium and simmer the potatoes for 10 minutes. Add the sweet potato pieces and cook until potatoes are fork-tender.
Drain immediately and fill pot with cold water and ice. Let potatoes sit for five minutes to stop the cooking process, then drain.
If using fresh corn, blanch corn in boiling water for one minute to lightly cook kernels. If using canned corn, drain and add directly to recipe.
In a large bowl, combine the mustard, lime juice, cilantro and garlic. While whisking, slowly add the oil until blended. Cube cooled sweet and white potatoes and add to the bowl. Add cucumber, red onion and corn to the vinaigrette.
Season with salt and pepper to taste, then toss well. Top with chopped peanuts.
Makes four to six servings.
Source: Registered dietitian Laura Donnelly
PURPLE POTATO SALAD
INGREDIENTS
Peel and quarter potatoes and place in saucepan with salted water.
Bring to a boil. Reduce heat to medium and let simmer until potatoes are fork-tender. Drain and fill pan with cold water and ice to stop the cooking process.
Let potatoes sit for five minutes, then drain well. When cool and dry, cut potatoes into cubes.
In a large bowl, add garlic and vinegar and whisk in oil. Mix in red onions, capers, rosemary and Parmesan cheese. Add cubed potatoes and toss well. Served chilled or at room temperature.
Makes six to eight servings.
Note: Purple potatoes are available at most specialty grocery stores.
