Caribbean Sweet Potato Salad
This is a 90’s potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don’t have canola.
INGRIDIENT
DIRECTION
Step: 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.
Step: 2
In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
Step: 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 FACT
Per Serving: 231 calories; protein 4.6g; carbohydrates 27.8g; fat 12.6g; sodium 290.4mg.
The time that you’re trying to make less of weight, each fit with body dinner must include protein. Protein helps build fittest , healthy eating muscles and it make you to feel full and more filled longer. Make sure do these dinner recipes and processes to fill your bowl with protein-rich energetic healthy meals .
Some of dieters eat salad for dinner instead of a traditional food and potatoes healthy . But if you’re not sure , your raw food can contain more greasy and calories than the meal you’re trying to replace . Use this guide to create a evening salad that keep your diet on track.
