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Ингредиенты
- 1 lrg russet potato, peeled and cubed
- 1 lrg sweet potato, peeled and quartered
- 1 c. corn
- 1 tsp prepared Dijon-style mustard
- 2 Tbsp. fresh lime juice
- 3 Tbsp. minced fresh cilantro
- 1 x clove garlic, chopped
- 3 Tbsp. canola oil
- 1/2 tsp salt
- 1/4 tsp grnd black pepper
- 1 x cucumber, halved lengthwise and minced
- 1/2 x red onion, thinly sliced
- 1/4 c. finely minced peanuts
Инструкции
- 1 Place the Russet potato pcs into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 min. Add in the sweet potato, and cook about 15 min more. Remove a piece of each potato, and cut it in half to see if it is cooked sufficient. Once the potatoes are tender, add in corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cool water, and drop vegetables into water. Cold for 5 min, and drain.
- 2 In a large bowl, whisk together mustard, lime juice, cilantro, and garlic.
- Slowly whisk in oil. Fold in salt and black pepper.
- 3 Cut cooled potatoes into 1 inch cubes, and add in to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or possibly chilled. Toss the peanuts in just before serving.
- Makes 5 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 5 servings | |
| Calories 212 | |
| Calories from Fat 111 | 52% |
| Total Fat 12.5g | 16% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 274mg | 11% |
| Potassium 522mg | 15% |
| Total Carbs 22.67g | 6% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.04g | 2% |
| Protein 4.63g | 7% |
