Sweet Potato Salad

Ingredients

2 large Jamaican sweet potatoes, peeled and cubed

1 red bell pepper, diced

1 green bell pepper, diced

1 red onion, finely chopped

1 cup corn kernels

1/4 cup fresh cilantro, chopped

1/4 cup mayonnaise

1 tablespoon Dijon mustard

Juice of 1 lime

Salt and pepper, to taste

METHOD

In a pot of boiling water, cook the sweet potato cubes until tender, about 10 minutes. Drain and let cool.

In a large bowl, combine the cooked sweet potatoes, diced bell peppers, chopped red onion, corn kernels, and cilantro.

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lime juice, salt, and pepper until well combined.

Pour the dressing over the sweet potato mixture and toss gently to coat.

Refrigerate for at least 1 hour before serving, to allow the flavours to meld together.

Serve chilled and enjoy!

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