Caribbean Sweet Potato Salad Recipe

• 3 tbsp Canola Oil (or corn oil)
• 1 large Potato (sliced)
• 1 Cucumber (chopped)
• 1 large Sweet Potato (sliced)
• 1 cup Corn (frozen or fresh)
• 1 tsp Mustard (prepared)
• 2 tbsp Lime Juice (fresh)
• 3 tbsp Cilantro (chopped)
• 1 Garlic Clove (minced)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 Onion (sliced)
• 1/4 cup Peanuts (finely chopped)

• Place sliced potato in a large saucepan covered with salted water. Boil it and turn the heat down; simmer for approximately 5 minutes.
• Add sliced sweet potato and cook for 10 minutes.
• Add corn kernels to the potatoes; cook for another 30 seconds. Drain it through a colander.
• Drop vegetables into a saucepan filled with cold water, chill it for 5 minutes and drain it.
• Take a large bowl; brush mustard, lime juice, coriander, and garlic quickly; then slowly whisk in oil. Mix salt and black pepper.
• Add potatoes (cooled), dress it along with cucumber & red onion. Toss well. Serve chilled. Toss the peanuts before serving.