tropical sweet potato salad

Perfect for a light lunch or dinner on a hot Solli day…


  • 1 large white potato, peeled and quartered
  • 1 large sweet potato, peeled and quartered
  • 1 cup corn
  • 1 teaspoon mustard
  • 2 fresh limes, juiced
  • 1 clove garlic, minced
  • 1 teaspoon lemon grass
  • 3 tablespoons oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cucumber, halved lengthwise and chopped
  • 1/2 onion, thinly sliced
  • 1/4 cup finely chopped peanuts


  1. Place the white potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes.
  2. Add the sweet potato, and cook about 15 minutes more.
  3. 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 then drain.
  4. In a large bowl, whisk together mustard, lime juice, lemon grass and garlic. Slowly whisk in oil. Mix in salt and black pepper.
  5. Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and onion. Toss well. Toss the peanuts in just before serving.