Columbus Foodie

Another summer project has been breaking out of the mold of the same old same old when it comes to such picnic stalwarts as potato salad. This is one that we made earlier on in the season. It had such a wonderful fresh flavor that I would likely make it again to accompany fish or jerk pork or something. I’m submitting as part of the Potato Ho-Down event, hosted this month by Diane of Asthmagirl Cooks!, and according to the rules, it should techincally be “King Rachel’s Caribbean Sweet Potato Salad”.

Caribbean Sweet Potato Salad
recipe adapted from Recipezaar

2 large sweet potatoes, baked or steamed in microwave until slightly firmed
1 small can corn, drained
1/4 c. diced red onions

Dressing:
1/4 c. lime juice
3 tbsp Dijon mustard
3 tbsp. brown sugar
1 finely chopped garlic clove
1/2 tsp. freshly grated ginger
1/4 c. olive oil
1 small cucumber, peeled and diced into 1/2-inch pieces
1/2 c. chopped peanuts

Peel cooked sweet potatoes, and then cube into 3/4 inch pieces. Add the corn and onion. Mix together the lime juice, mustard, brown sugar, garlic, ginger and olive oil. Toss dressing mixture into vegetable mixture. Add salt and pepper to taste. Right before serving, add cucumbers and peanuts.