Category: Salads

Serves: 5

Ingredients

• 1 large russet potato, peeled and quartered
• 1 large sweet potato, peeled and quartered
• 1 cup corn
• 1 teaspoon prepared Dijon-style mustard
• 2 tablespoons fresh lime juice
• 3 tablespoons chopped fresh cilantro
• 1 clove garlic, minced
• 3 tablespoons canola oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 cucumber, halved lengthwise and chopped
• 1/2 red onion, thinly sliced
• 1/4 cup finely chopped peanuts

Directions

1. 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.
2. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in sea salt and black pepper.
3. 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.

Nutrition Facts

Calories 258, Fat 12.9, Cholesterol 0mg, Sodium 492mg, Carbohydrates 33.7g, Fiber 3.9g, Protein 5g