Caribbean Sweet Potato Salad

The Bajan-style salad features chunks of tender sweet potato, red onion, bell pepper, corn, and pineapple in satiny, herb-infused mayo dressing. It's unlike any "potato salad" you've ever had.

Course Side Dish

Cuisine American, Caribbean

Diet Gluten Free, Vegetarian

Keyword bajan cooking, caribbean food

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 531kcal

Author Robin Miller

Ingredients

1 pound white sweet potatoes about 3 medium potatoes, peeled and cut into 2-inch chunks
3/4 cup mayonnaise of choice
1 cup fresh cilantro leaves chopped
1 tablespoon Bajan seasoning or Caribbean seasoning
15- ounce can corn drained
1 red bell pepper seeded and diced
1/2 fresh ripe pineapple, peeled, cored, and diced
1/2 cup chopped red onion
2 cloves garlic minced or grated
Salt and freshly ground black pepper

Instructions

Place the sweet potatoes in a large bowl and pour over enough cold water to cover. Let stand for 30 to 45 minutes (this removes excess starch from the potatoes).
Drain the potatoes, transfer them to a large pot and pour over enough cold water to cover by 1-inch. Set the pan over high heat and bring to a boil. Reduce the heat to medium-high and gently boil for 8 to 10 minutes, until fork-tender. Drain and set aside to cool (hot sweet potatoes will fall apart if you try to assemble the salad right away).
In a large bowl, whisk together the mayonnaise, cilantro, and Bajan seasoning. Fold in the corn, bell pepper, pineapple, red onion, and garlic. Gently fold in the potatoes.
Season to taste with salt and black pepper. Serve warm or chilled.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition