Ingredients:
1 large russet potatoes, peeled and quartered
1 large sweet potatoes, peeled and quartered
1 cup corn ( frozen or fresh)
1 teaspoon prepared dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons fresh cilantro, chopped
1 garlic cloves, minced
3 tablespoons canola oil ( or corn oil)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumbers, chopped coarsely
1/2 red onions, thinly sliced
1/4 cup peanuts, finely chopped
Directions:
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.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.