Colorful Caribbean Sweet Potato Salad Recipes

CARIBBEAN SWEET POTATO SALAD

Steps:

• Place the Russet potato pieces 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. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
• In a large 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. Toss the peanuts in just before serving.

CARIBBEAN SWEET POTATO SALAD

Steps:

• Place the Russet potatoes 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.

CARIBBEAN SWEET POTATO SALAD

Steps:

• Place potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 5 minutes approximately
• Add the sweet potato, and cook about 8-10 minutes more or until potatoes are tender but still firm enough to hold their shape.
• Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander.
• Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
• In a large bowl, whisk together mustard, lime juice, coriander, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
• Add cooled potatoes, to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.

COLORFUL CARIBBEAN SWEET POTATO SALAD

Steps:

• Whisk vegetable oil, cider vinegar, garlic, sugar, and mustard together in a bowl to create dressing.
• Place purple sweet potatoes, yam, and white sweet potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not soft, 5 to 7 minutes. Drain and rinse under cold water. Transfer to a large serving bowl.
• Combine beans, corn, red bell pepper, yellow bell pepper, onion, and cilantro with the potatoes. Pour dressing over and toss to coat.

PICNIC SWEET POTATO SALAD

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain. , Transfer to a large bowl; cool to room temperature. Add the apples, bacon, onion, parsley, salt and pepper to the potatoes. In a small bowl, whisk oil and vinegar. Pour over salad; toss gently to coat. Chill until serving.