Caribbean Sweet Potato Salad – A Flavorful and Nutritious Side Dish
Welcome to a delightful culinary journey with our Caribbean Sweet Potato Salad! This 90’s classic has been reinvented and improved, combining the richness of sweet potatoes with the crunch of corn, cucumber, and peanuts. It’s a perfect blend of flavors and textures, making it a standout dish for any occasion. Let’s dive into this flavorful experience!
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The Best Caribbean Sweet Potato Salad
This Caribbean Sweet Potato Salad is a delicious and nutritious side dish that will elevate your meals. With its vibrant colors and refreshing taste, it’s not just a feast for the taste buds but also a treat for the eyes. Whether you’re serving it at a family gathering or enjoying it as a light lunch, this salad is sure to impress.
Notes on Ingredients
- Russet Potato and Sweet Potato: The combination of these two types of potatoes provides a delightful contrast in texture and flavor.
- Corn: Adds a sweet and juicy element to the salad.
- Dijon-Style Mustard and Lime Juice: These ingredients form the base of the zesty dressing.
- Fresh Cilantro and Garlic: Infuse the salad with aromatic flavors.
- Canola Oil: Ensures a smooth and well-blended dressing.
- Cucumber and Red Onion: Add crunch and a slight tang to the salad.
- Peanuts: Provide a nutty crunch, making the salad unique.
How to Make Caribbean Sweet Potato Salad
- Cook the Potatoes:
- Place Russet potato pieces into a large saucepan and cover with salted water. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Add sweet potato and cook for about 15 more minutes. Test tenderness by cutting a piece of each potato in half.
- Once tender, add corn kernels and cook for another 30 seconds.
- Drain through a colander and cool the vegetables in cold water for 5 minutes. Drain again.
- Prepare the Dressing:
- In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in the oil.
- Mix in salt and black pepper.
- Combine the Ingredients:
- Cut cooled potatoes into 1-inch cubes and add to the dressing along with cucumber and red onion. Toss well.
- Serve at room temperature or chilled. Toss in peanuts just before serving.
How to Serve Caribbean Sweet Potato Salad
This salad can be enjoyed as a side dish or a light meal on its own. Serve it at room temperature or chilled, making it perfect for warm weather. Pair it with grilled meats, fish, or your favorite vegetarian dishes for a complete meal.
How to Store Caribbean Sweet Potato Salad
Store any leftovers in an airtight container in the refrigerator. This salad can be kept fresh for up to 3 days. For the best texture and flavor, toss in the peanuts just before serving.
Nutrition Information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 233.08 kcal | 12% |
| Total Fat | 12.34 g | 18% |
| Carbs | 28.35 g | 11% |
| Sugars | 5.91 g | 7% |
| Protein | 5.09 g | 10% |
| Sodium | 287.23 mg | 14% |
| Fiber | 4.49 g | 16% |
| Saturated Fat | 1.2 g | 6% |
| Trans Fat | 0.03 g | – |
| Monounsaturated Fat | 7.11 g | – |
| Polyunsaturated Fat | 3.64 g | – |
| Cholesterol | 0.18 mg | 0% |
| Calcium | 39.56 mg | 5% |
| Magnesium | 54.9 mg | 15% |
| Potassium | 624.93 mg | 18% |
| Iron | 1.29 mg | 9% |
| Zinc | 0.82 mg | 8% |
| Phosphorus | 128.72 mg | 18% |
| Vitamin A | 2076.26 mcg | 260% |
| Vitamin C | 12.24 mg | 15% |
| Thiamin B1 | 0.19 mg | 17% |
| Riboflavin B2 | 0.09 mg | 6% |
| Niacin B3 | 2.4 mg | 15% |
| Vitamin B6 | 0.3 mg | 22% |
| Folic Acid B9 | 51.76 mcg | 26% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 2.23 mg | 15% |
| Vitamin K | 16.14 mcg | 22% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Caribbean Sweet Potato Salad
Can I use a different type of potato?
Yes, you can substitute Russet potatoes with any starchy potato. However, the combination of Russet and sweet potatoes gives the best texture and flavor contrast.
Can I make this salad ahead of time?
Absolutely! Prepare the salad up to a day in advance. Just make sure to add the peanuts right before serving to keep them crunchy.
Is this salad suitable for a vegan diet?
Yes, this Caribbean Sweet Potato Salad is vegan-friendly, as it contains no animal products.
The Best Caribbean Sweet Potato Salad
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
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cucumber halved lengthwise and chopped
- ½ red onion thinly sliced
- ¼ cup finely chopped peanuts
Instructions
- Place 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 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 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 peanuts in just before serving.
Enjoy the burst of flavors and the vibrant colors of this Caribbean Sweet Potato Salad at your next meal!
