It's hard for me to commit to a particular recipe and have that be "the one I always make". Like potato salad for instance. I just can't bring myself to make it the same way each time.
If you are a fan of potato salad, you may want to try this Caribbean inspired recipe.
Instead of just regular potatoes, this recipe includes delicious sweet potatoes and a host of other unexpected ingredients. I made it for our luau and the bowl was empty. Take a look...
1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup sweet corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
2 cloves garlic, minced
3 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, halved lengthwise, seeds removed, chopped
1/2 red onion, finely chopped
1/4 cup peanuts, finely chopped
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.
Once the potatoes are tender, add corn kernels; cook another 30 seconds. 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. Add the peanuts just before serving.
Serves 5 or 6.
