Caribbean Sweet Potato Salad with Peanuts and Corn

Begin by submerging Russet potato pieces into a large saucepan, then cover them with salted water. Next, bring the mixture to a rolling boil and gradually decrease the heat, allowing it to simmer for 10 minutes. Add diced sweet potatoes to the saucepan and continue cooking for an additional 15 minutes, or until they are tender.

To verify the doneness of the potatoes, carefully extract one piece and divide it in half. If the interior is still firm, continue cooking for a few more minutes until they reach your desired level of tenderness.

Once the potatoes are cooked, add frozen corn kernels to the saucepan and cook for just 30 seconds. Remove the saucepan from the heat source.

Transfer the cooked potatoes and corn to a colander, allowing the excess water to drain off. To stop the cooking process, fill the saucepan with cold water and gently add the vegetables to the liquid. Allow them to cool for 5 minutes before draining.

In a separate bowl, combine together mustard, freshly squeezed lime juice, chopped cilantro, and minced garlic. Gradually whisk in oil until well combined.

Add a pinch of salt and black pepper to the bowl, stirring to incorporate.

Cut the cooled potatoes into 1-inch cubes and add them to the dressing bowl along with sliced cucumber and red onion. Thoroughly mix all the ingredients together.

Serve the chilled potato salad at room temperature, or allow it to come to a cooler temperature before serving. Just before serving, toss peanuts in with the salad for added crunch.