Sweet Potato Salad
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia

1 lb large sweet potatoes, peeled and chunked
1 cup corn kernels
1 tsp Dijon-style mustard
2 Tbs fresh lime juice
3 Tbs fresh cilantro, chopped
1 clove garlic, minced
3 Tbs oil
1/2 tsp salt
1/4 tsp ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup peanuts, finely chopped

Add the sweet potato to hot water and cook about 12 minutes or until cooked but firm. Once the potatoes are tender, add corn kernels; cook for 30 seconds. Drain through a colander. Fill the saucepan with cold water and drop potatoes and corn 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 before serving.

Yield: 3 to 4 servings