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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JULIECO1

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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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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 8, 2007

Have to admit, this was not my favorite. I really expected it to be better than it was. I did, however, overcook the potatoes so that had something to do with messingup the texture. Will probably try it again as it sounds really good.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jul. 8, 2007

This was a lot of work to prepare, but the results were definitely worth it. I added a few extra cloves of crushed fresh garlic to this (about 4 total)which gave it a great kick and a wonderful aroma. I made this for a BBQ with some other side dishes, and this was the one dish that everyone finished. I got lots of compliments on this one. It's also really colorful and looks nice on the table. The different textures in the ingredients are what made this so unique and delicious. NOTE--I tripled this recipe and it came out fantastic. Thanks for a great recipe!

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penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 6, 2007

Disappointing. Wouldn't make again.

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uindy

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Reviewed: Jul. 5, 2007

Made this last night and decided to withhold my rating until today to see how it tasted after spending the night in the fridge. Tasted right after making, uh...no way. BUT...today is a totally different story! I think I like it because it is soooo different from your routine summer salad. The only downside is that it did seem to take a lot of work bringing it all together. Nonetheless, I'm glad I tried it!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Jul. 4, 2007

I had high hopes for this salad and while it did not get tossed into the trash, it did not give me that "I want seconds" feeling. Everyone I served it to at dinner and at a potluck picnic the next day cleaned their plates, but no one went back for more. I think it needs some "zing" some spice. I will move on, though, instead of trying to improve upon this recipe.

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MrDallas

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Reviewed: Jul. 2, 2007

Seperately I love all the ingredients in the recipe and it sounded like it would be just fabulous all together, I thought it was really just blah... I read some of the suggestions and did add more salt, added a little extra dressing...all in all, it still ended up just ok. Perhaps the suggestion of some extra kick might have helped. Not a keeper for me.

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love to cook

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Reviewed: Jun. 28, 2007

Very good--I added a little cayenne pepper to give it a little zip, and a little vinegar as well. I used a yam instead of a sweet potato, and definitely use sweet potatoes because yams get too soft and make the whole thing kinda mushy. I love the blend of textures and tastes, though. I might use more lime and garlic next time.

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Jackie B

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Ames, Iowa, USA

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Reviewed: Jun. 28, 2007

I doubled the recipe except for the cucumber, because I only had one, and put in some chopped celery. The dressing seemed too limey to me so I added a small blob of mayonnaise and about a tablespoon of sugar, which did the trick. I really liked this, but my husband, who generally likes just about everything didn't care much for it. He expects his potato salad to have white potatoes, hard boiled egg, and a rich mayonnaise dressing, like his mom used to make. Now I'm sorry I doubled the recipe. Thanks, though, I thought it was tasty.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 25, 2007

LOVE IT.. My husband and I fell in love with this.. I replaced cilantro for parsley as I'm not a big fan of cilantro.. I also used 2 tbsp of olive oil and one tbsp vegatable oil.. Turned out GREAT.. A definite keeper..

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Noor

Cooking Level: Intermediate

Home Town: Amman, Amman, Jordan

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 25, 2007

I really liked this recipe and will definately make again. I've made it 3 times already. I did not add the corn the first time. It adds an extra sweetness that the salad is lacking if you don't put it in. I used whole mustard all three times- my preference and I think it was great. The only other thing I've added to the recipe that it did not call for is some ground red pepper (1/3 tsp). The first two times it seemed to need a little more zing so I added the red pepper for a little zing. That's what it was missing to make a perfect salad for me- the red pepper balances the sweet ingredients in the recipe. The peanuts add a lot to the recipe. If you make it without the peanuts please note that you are reviewing a completely different tasting dish when you leave out the peanuts (and actually any other ingredients). It's a 5 * when I added the red pepper. But it was great enough exactly as is that I made it 3 times so just that gives it a 5 * as well.

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wannabechef

Cooking Level: Intermediate

Home Town: Bertram, Texas, USA

Living In: Spicewood, Texas, USA

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Reviewed: Jun. 25, 2007

I cooked the two kinds of potatoes separately, and this worked out well. I cut fresh sweet corn from the cob instead of using frozen. I seeded and diced up the cucumber, and I didn't add the peanuts because I didn't have any. This is delicious and it had plenty of sauce, the only thing I would change is to just use all sweet potatoes instead of half white and half sweet. It was very fresh-tasting, even the next day, and it's healthy. Served with the Jamaican Jerked Chicken and Mango Salsa from this site. Very nice meal on a summer day!

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: Jun. 24, 2007

Great texture, beautiful colors, and wonderful flavors...this potato salad has it all. I was curious about the combination of mustard, cilantro and peanuts since they are all strong. The result is really sensational. Give this a try for a really different change from run of the mill potato salad.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Jun. 23, 2007

YUM!!! This is amazing! To begin with I couldn't really imagine how these flavors would come together, but they work wonderfully together. I made some modifications based on other reviews and personal preferences. For starters, I used yukon gold potatoes and yams and I cooked them in separate pots. For the dressing, I used 1 tablespoon of vegetable oil and 1 tablespoon of olive oil instead of 3 tablespoons of canola (just don't like canola oil.) I added a bit of extra lime juice to replace the other tablespoon of oil and I used bold and spicy mustard. Also, I used celery instead of cucumber (just happened to have it in the fridge), only used 1/4 cup of chopped red onion and forgot to add the corn! I was going to use a can of corn instead of fresh and just forgot all about it. The recipe turned out amazing regardless! I will be making it again and again.

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Karen_O

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Reviewed: Jun. 23, 2007

This a wonderful recipe! After reading the other reviews I, as many already have, altered a few things which I think make it taste even better! I used far more potatoes than called for as I assumed that two large potatoes would be less than sufficient in feeding a large group of people. Secondly, I added about three TBSP's of curry powder and honey. I also doubled all the other dressing ingredients. This made an AWESOME dressing! I will definitely make it again and have to say that the curry made all the difference for me...if you like that sorta thing ;)

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gentlefawn

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Reviewed: Jun. 23, 2007

This potato salad is beautiful and delicious. I assembled the night BEFORE the party and found the next day, I needed a smidge more dressing. On the second day dressing, I used only lime juice, mustard, s&p and a few drops of oil... This was excellent. I used salted crushed peanuts and it made all the difference (without it, I would have had to add more salt to the salad). I have to admit, this was the prettiest dish on the table! And although I doubled the recipe, this was the first bowl emptied! Great summer recipe!

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SYDNICONNALLY

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2007

A very delightful recipe. i didn't realize that it didn't ask for mayonnaise and it tasted great without it. However, we were in the mood for a mayonnaise based potato salad, so I added 1/2 cup and it tasted wonderful with it too! I omitted the onions. Wonderful recipe, will make again.

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Jun. 21, 2007

Yum, yum, yum!!! Oh, and did I mention that it is yummy? I made this last night to have for dinner tonight and almost ate the entire bowel last night. I was concerned that there was not enough dressing, but it is just the right amount. I held back half the onions also and used can corn and it was still great. What I love is that you can taste each ingredient without being overpowered by the dressing!!! And I have to admit I LOVE anything with cilantro!!!! Perfect for Florida and the dog days of summer!!! Thank you for sharing this!!!

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melonmom

Home Town: Clearwater, Florida, USA

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Reviewed: Jun. 21, 2007

My family loved it! Even my 2 yr old and 12 month old. I did use olive oil instead of the other oil.

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shaeb

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Caribbean Sweet Potato Salad

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