Cullen's Sweet Potato Salad
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
Salt & Pepper
1 cucumber, halved lengthwise and chopped
1 tsp mayo
1/2 red onion, thinly sliced
1/4 cup finely chopped peanuts
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
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Don't throw out clothes, toys, furniture, and other things that you
don't want anymore. Somebody else can probably use them. You can bring them
to a center that collects donations, give them to friends, or even have a
yard sale.