Reviewed: Nov. 19, 2007

This was really good. I enjoyed it and would make again. Refreshing to have something different!

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Reviewer:

Wendy

Reviewed: Oct. 18, 2007

sooo good!

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Reviewer:

Pam S

Reviewed: Sep. 7, 2007

Fabulous!! This is such a delicious, unusual salad - a perfect compliment to anything spicy. I pretty much doubled the dressing because the potatoes just soak it up. Also, we added extra lime juice and more peanuts (they just give it a great rich flavor)AND some fresh chopped jicama for crunch and sweetness! Thanks for the recipe, we will make it again, for sure!!!

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Reviewer:

Ally

Reviewed: Sep. 3, 2007

Made the salad for a cookout, using some of the tips from reviewers -- more dressing and added honey & curry -- both good additions. I didn't really like it and only 1 person at the party did. I think it just wasn't what I expected. I would have preferred a sweeter dressing and I found myself wondering if adding pineapple juice to the dressing would help. I won't make this again so I'll never know. Also, the Russets didn't have a good texture. I'd recommend either using all sweet potatoes or maybe some new red potatoes with less cooking time.

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midwestmomdotcom

Cooking Level: Expert

Reviewed: Aug. 6, 2007

a really good suprise

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Reviewer:

ALAINDREA

Cooking Level: Expert

Reviewed: Jul. 27, 2007

I really wanted to like this but it just wasn't good. I would use all sweet potatoes next time, but I'm not sure it would save this recipe.

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Reviewer:

Sarah Waltrip

Cooking Level: Expert

Living In: Ventura, California, USA

Reviewed: Jul. 20, 2007

I actually preferred this salad right after I made it compared to after refrigerating overnight. The lime flavor lessened a bit in the mingling. Also, the picture of the salad is misleading, since the spectacular color comes from yams, not sweet potatoes (which cook up a pale yellow). The sweet potatoes were good though, and a nice variation on your average salad. Thanks for the recipe.

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Reviewer:

Eileen in OK

Cooking Level: Expert

Home Town: Henrietta, New York, USA

Living In: Spiro, Oklahoma, USA

Reviewed: Jul. 20, 2007

We loved this recipe! Followed it exactly no changes and it's fabulous. Thanks for the great side dish.

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Reviewer:

bumper

Reviewed: Jul. 18, 2007

This was a huge hit at my work bbq! I used parsley instead of cilantro and left the peanuts on the side. It took a while to make, but it was delicious!

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Reviewer:

JULIECO1

Reviewed: Jul. 8, 2007

This was great! I used 2 yukon gold and 2 sweet potatos and it made a ton! I boiled them in separate saucepans, the yukon gold for about 10 minutes and the sweet potatos for about 15 minutes. For the dressing I doubled the lime juice, garlic, and dijon and used olive oil instead of canola oil (didn't double that). It was plenty to cover the extra potatoes. I served this chilled, letting it sit for about 2 hours before we ate it. High prise all around. The corn adds a nice sweet touch.

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