Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 large russet potato, peeled and quartered
- 1 large sweet potato, peeled and quartered
- 1 cup corn (frozen or fresh)
- 1 teaspoon prepared dijon-style mustard
- 2 tablespoons fresh lime juice
- 3 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- 3 tablespoons canola oil (or corn oil)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cucumber, chopped coarsly
- 1/2 red onion, thinly sliced
- 1/4 cup peanuts, finely chopped
- =
Directions
Place the Russet potatos into a large saucepan, and cover with salted water.
Bring to a boil, turn the heat down, and simmer for 10 minutes.
Add the sweet potato, and cook about 15 minutes more, or until both potatoes are tender.
Add corn kernels to the potatoes and cook another 30 seconds.
Drain in a colander.
Fill the saucepan with cold water, and drop vegetables into water.
Cool for 5 minutes, and drain again.
In a large serving 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.
Add the peanuts just before serving.