Tropical Sweet Potato Salad with Crunchy Peanuts

Recipe Collection: Salads

Tropical Sweet Potato Salad with Crunchy Peanuts elevates your meal with a vibrant, Caribbean-inspired dish that combines sweet and Russet potatoes with fresh corn, cucumber, and a tangy lime dressing. The crunchy peanuts add a satisfying texture, making it an ideal side for picnics or barbecues.

This recipe is perfect for those seeking a refreshing, gluten-free option that bursts with flavor. Users can easily find this recipe on the easyChef Pro App, which offers personalized recommendations, AI-powered pantry tracking, and a smart shopping list for cost-effective meal planning. Select this recipe today and enjoy a step-by-step guide to creating a delicious dish!

Overview

This Caribbean-inspired sweet potato salad is a delightful twist on the classic potato salad. Featuring both sweet and Russet potatoes, this dish is enhanced with fresh corn, cucumber, and a zesty lime dressing. The addition of crunchy peanuts provides a satisfying texture, making it perfect for picnics or as a refreshing side dish.

Diet Type

Vegetarian

Allergies

Peanuts

Cuisine

Caribbean

Serving Size: 5

Cooking Time: 55 minutes

Ingredients

• 1 Large russet potato, peeled
• 1 Large sweet potato, peeled
• 1 Cup corn
• 1 Teaspoon (tsp) Dijon-style mustard, prepared
• 2 Tablespoons (tbsp) lime juice, fresh
• 3 Tablespoons (tbsp) cilantro, minced
• 1 Clove garlic, minced
• 3 Tablespoons (tbsp) canola oil
• 0.5 Teaspoon (tsp) salt
• 0.25 Teaspoon (tsp) black pepper, ground
• 1 Whole cucumber, sliced
• 0.5 Whole red onion, sliced
• 0.25 Cup peanuts, ground

Steps

1. Place the Russet potato pieces into a large saucepan and cover with salted water. Bring to a boil, reduce the heat, and simmer for 10 minutes. Add the sweet potato and cook for about 15 minutes more. Check for tenderness by cutting a piece of each potato in half. Once tender, add the corn kernels and cook for another 30 seconds. Drain through a colander. Fill the saucepan with cold water and drop the vegetables into the water to cool for 5 minutes, then drain.
2. In a large bowl, whisk together the mustard, lime juice, cilantro, and garlic. Slowly whisk in the canola oil. Mix in the salt and black pepper.
3. Cut the cooled potatoes into 1-inch cubes and add them to the dressing along with the cucumber and red onion. Toss well. Serve at room temperature or chilled. Toss in the peanuts just before serving.

Enjoy your homemade Tropical Sweet Potato Salad with Crunchy Peanuts!