Sweet Potato Salad Recipe

Sweet Potato Salad is a very popular recipe from the Mexican cuisine. Learn how to make/prepare Sweet Potato Salad by following this easy recipe.
Sweet Potato Salad Recipe
Preparation Time 10 Minutes
Cooking Time 35 Minutes
Difficulty Difficult
Recipe Type Veg.
Serves 4
  • 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
How to make Sweet Potato Salad:
  • 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.