Sweet Potato Salad

Yield: 10 Servings

3 lb Sweet potatoes; cooked
.. peeled & cubed
1/2 c Chopped onion
1 c Chopped sweet red pepper
1 1/4 c Mayonnaise
1 1/2 ts Salt
1/2 ts Pepper
1/4 ts Hot sauce

Mix salad ingredients in a bowl. Mix dressing
ingredients in another bowl. Stir dressing into
salad until coated. Chill.

Makes 10 to 12 servings.

Carribean Sweet Potato Salad

INGREDIENTS:
2 large russet potato, peeled and quartered
2 large sweet potato, peeled and quartered
1 cup corn
2 teaspoon prepared Dijon-style mustard
3 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup finely chopped peanuts

DIRECTIONS:
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.
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 the peanuts in just before serving.

Mmmmmmmm,Yummy!

G-Mom