Sweet Potato Salad Recipe

• 2 Russet Potatoes (peeled and quartered)
• 2 Sweet Potatoes (peeled and quartered)
• 1½ cup Corn Kernels
• 2 tbsp Fresh Lime Juice
• 4 tbsp Fresh Cilantro (chopped)
• 1 tsp Dijon-style Mustard (prepared)
• 1 clove Garlic (minced)
• 1 Red Onion (thinly sliced)
• 1½ Cucumber (thinly chopped)
• ½ cup Peanuts (finely chopped)
• Salt (to taste)
• ¼ tsp Ground Black Pepper
• 3 tbsp Canola Oil
• Salted Water

• In a large saucepan, place the quartered Russet potatoes and add salted water, till all the pieces are covered entirely with the water.
• Place the saucepan over a medium flame and bring it to a boil. Once done, turn the heat down and allow the pan to simmer for some time.
• Remove the cover from the pan, add in the sweet potatoes, and cook for 20 more minutes.
• To check whether the pieces are cooked properly, remove a slice of potato from the pan and cut it in half.
• The potato slices being cooked and done, add in the corn kernels and cook for another 30 seconds or until the kernels are soft and tender.
• Using a colander, drain the liquid and fill the saucepan with cold water. Drop the vegetables in the water and allow a cooling period of about 5 to 10 minutes.
• In a large bowl, blend and whisk together the garlic, cilantro, lime juice and mustard. Add in the oil slowly and sprinkle some salt and black pepper to taste.
• Cut each of the cooked potato slices into 1-inch cubes and add the pieces to the cucumber and red onion dressing (prepared along with canola oil and pepper).
• Give the salad a good toss and serve either room temperature or chilled. You can further garnish the salad with the chopped peanuts.