This Caribbean potato salad dates back to the 1990s, but it has been completely remade and is now much better. In addition to a Russet potato and a sweet potato, it also includes maize, cucumber, and peanuts. If you don’t have canola oil, you can use corn oil.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 5 |
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.
Reviews
I have made this salad so many times I’ve lost count. This salad goes so well with so many foods – in our case, anything grilled. The perfect year round salad when you don’t want to use mayo – trust me, you wont miss the mayo.
Absolutely love the flavors in this recipe!!! This is a keeper 🙂
Loved it! Didn’t have cukes or peanuts on hand. subbed celery for the file, and added a tablespoon of natural, chunky peanut butter to the dressing. Outstanding at room temp immediately after making it
I added twice the mustard and added 1/2 tsp garlic salt
I did add the dressing to the potatoes ahead of time. (One review mentioned soaking the potatoes in ice water before transferring them to a bowl. I did this.) Right before dinner I added the cucumbers and peanuts. I added a little more mustard and vinegar since the dressing had soaked into the potatoes. This is the best mix of flavors. I can’t imagine anyone not loving this dish.
The recipe doesn’t mention peeling the cucumber, so I did not. Don’t like it in this salad at all. Don’t see the need to cook the russet potato for 25 minutes either – too mushy!
Easy on the onion…add a half cup more corn
Great change of pace! Really lovely blend of flavors was a grat accompaniment wit Jerk Chicken. I prepared as directed, but added more lime juice after tasting. Will definitely make again.
This was a big hit at all my summer potlucks this year. My one change (based on other ratings) was to increase the lime juice and reduced the oil to a 1-1 ratio (1 tablespoon lime juice to 1 tablespoon oil).
I made this with freeze-dried cilantro-big mistake. Would have been pretty good with fresh cilantro. I also cooked the potatoes too long. Too much oil, not enough flavor. Mushy. Will not make again
A nice switch up for potato salad. The dressing is really good and the peanuts a nice crunchy complement. Maybe a little too much onion and the sweet potato makes more sense than the russet in this salad because it adds flavor obviously. Pretty solid though and definitely something you can add too as well.
Okay, but didn’t seem to have much flavor.
My husband and I both really like this. We rarely eat regular potatoes anymore, so I used 2 sweet potatoes. I had a home made dark mustard dressing on hand so I added lime juice to it. I’m curious what the leftovers will taste like tomorrow. I purposefully added the cucumber to just what was served so we won’t have the weeping cucumbers overnight that some people mentioned. Served with Cajun pork loin from this site and sauteed turnip greens. A really nice combination.
Doubled the recipe and made this as a side dish for a cookout. I thought the flavor turned out great–had my doubts when I saw the unique combination of ingredients, but somehow it all worked! My only problem was that the sweet potatoes turned to mush. When I mixed the ingredients together, the sweet potatoes didn’t retain their shape and just kind of blended into the “sauce.” Maybe I cooked them too long? Never made a potato salad with sweet potatoes before, so I’ll have to be more careful next time–and I definitely will make this again! Thanks for sharing!
I love it! Made it today and used all fresh ingredients…my neighbor’s homegrown corn and cucumbers, and cilantro from my garden. I don’t usually follow recipes to the letter and decided not to add mustard or peanuts. I used olive oil and canola oil and added more lime. I also used more potatoes and corn. But the basis of this recipe is divine. Great alternative to regular potato salad and will withstand the heat for those picnics and BBQs.
Was very bland. Needed more of everything
We omitted the russet potato and used only sweet potatoes for this recipe. We also used olive oil and slightly increased the cilantro. I didn’t have a red onion and substituted green onions for this. Turned out terrific.
A tasty, healthy, low calorie winner, particularly with reduced oil. It’s a favorite of mine.
I rate it 4 only because it needed a little more kick in spicing. Maybe more lime? More caribbean flavoring? It was an interesting recipe to eat and make and it looked beautiful on the table with our other caribbean dishes. Will repeat if we go with a repeat caribbean theme!
A new favorite in our house even though I forgot to add the peanuts. I seeded the cucumber. Served this with jerk pork topped with mango salsa and fresh brussel sprouts. Looking forward to making this again…so refreshing!!
This is so delicious! I used almonds instead of peanuts because that’s what I had. It turned out great!