Reviewed: Jun. 21, 2007

As with any recipe: read the reviews first for advice and tweaking, and then make it your own. Before bashing a posted recipe, understand that cooking isn't always an exact science, it's food. And everyone likes different things. This is the only sweet potato salad I've ever tried/made that was so creative with such a unique taste. I brought it to a potluck myself, and everyone loved it. The only thing I would have changed would to use salted peanuts instead of dry-roasted because I didn't add that much salt to begin with. Also, I cut the onion in half and minced it well. I didn't get the chance to use fresh corn, I used canned, and it was STILL amazing. Definitely a keeper!

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poczesku

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Reviewed: Jun. 20, 2007

I really wanted to LOVE this--and it was very tasty--but it lacked zing. One thing, for sure, is that it needs more salt than what's in the potato-boiling water. It would also benefit from a little more lime juice. Even still, I will most definitely make this again because it was still a tasty potato salad with beautiful preentation. I'll just try to doctor it a bit more!

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RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Jun. 19, 2007

I LOVE sweet potatoes, so I was anxious to make this recipe. I turned out excellent! I did make a couple of changes, though. I used 2 sweet potatoes instead of white potatoes, and I omitted the onion, cucumber and nuts. I also added about 1 Tbl of honey to the dressing. Even my husband thought it was great! I'll definitely be making this again!

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CCAETANO

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Reviewed: Jun. 14, 2007

OOOOH, YUMMY! This was delicious! We used twice the amount of potatoes, and used half of the oil called for. The amount of dressing was perfectly preportioned to the salad. The combination of sweet, tangy, and nutty was fabulous. We'll make this again (and it's pretty too!)

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Hugatunity

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Reviewed: May 28, 2007

i love this recipe and will use it time again, Im sure. I will, however, use less red onion...

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sarah

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Reviewed: May 4, 2007

Loved this. I made it for a gathering and everyone loved it! I used parsley instead of cilantro...only because I goofed when I bought it, but I'm not a big fan of cilantro so it worked out for me! I also doubled the entire dressing part of the recipe and used about 2/3 of the amount of the dressing I made. I bought two medium russet potatoes because they didn't have the giant ones, also bought a yam (or so it was labled - I don't really know the difference). Also, I cooked the potatoes the day before, dunked them in ice water after cooking (as stated) and then sealed them a plastic container in the fridge. I think this really helps set the potatoes so that they don't fall apart. I also made the dressing the day before and I think that helped meld the flavors. I mixed the solid ingredients at home before taking to the outing and I put the dressing on at the VERY LAST minute right before serving.

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slmcm

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Reviewed: Apr. 14, 2007

Beautiful and Delicious

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Nicole

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Reviewed: Sep. 19, 2006

Very Good! A great change from your typical potato salad. Found myself having to make more of the dressing and adding more of each flavorful ingredient in order to give the whole thing a stronger taste.

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JMUBOMB

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Reviewed: Aug. 23, 2006

I don't know what I was expecting, but something a little bit more than this. The dressing was good but I wanted something with a little bit more flavor

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KNEELY56

Cooking Level: Intermediate

Home Town: Fort Smith, Arkansas, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Aug. 18, 2006

Made this with sweet potatoes only and prepared it a day in advance so my husband could take it to work with him. I only added the dressing to the cooked potatoes (none of the other vegetable ingredients) and refrigerated them overnight. My husband forgot to add the cucumber and onion the next day, but remembered the corn and nuts. Although he does not like sweet potatoes, he said this was very good, especially when eaten with Jay's Jerk Chicken (from this site). I also thought it was quite tasty (from sampling it) and really loved the smell and taste of the dressing! Next time I think I'll try both types of potato and make sure all of the ingredients get into it! Thanks!

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Hotstuff

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 9, 2006

We made this salad without the sweet potatoes for our guests, but even without it was great. The cucumbers add a nice cool crunch to the salad and the dressing is yummy! Next time we make it, I'll make sure to include the sweet potatoes...delish!

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Erin Kueneman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Star, Idaho, USA

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Reviewed: Jul. 16, 2006

Took it to a potluck this weekend. I left out the peanuts and cucumber... a few folks were scared because it looks different (but the colors are BEAUTIFUL!). The taste is really good though, very unique!

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ecochran

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Reviewed: Jul. 5, 2006

While I changed quite a few of the ingredients for this recipe (used only sweet potatoes and omitted cucumber), the recipe actually turned out very well. The dressing was fantastic and a good alternative to mayo-based dressings.

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smartpig57

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Reviewed: Jul. 3, 2006

This is a great, healthier alternative to a classic comfort food. I didn't have any corn on hand, so I used freshly grilled orange bell peppers instead. It turned out great!

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Desiree

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Reviewed: Jul. 2, 2006

My mom made this for our family picnic last 4th of July and I made her leave the leftovers at my house. It's truly wonderful and refreshing; a nice change from the traditional potato salad.

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C.LBS

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Reviewed: Jun. 24, 2006

Easy to make, Took it a BBQ and everyone loved it. Didn't miss the normal Mayo version at all. The potatoes break down just enough to make it creamy.

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Serena (MI)

Cooking Level: Expert

Home Town: Napoleon, Ohio, USA

Living In: Rochester, Michigan, USA

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Reviewed: Jun. 18, 2006

This was really good. I served it at a bbq last night with black bean salad and Jay's jerk chicken (both from allrecipes). One guest who doesn't normally like potato salad came back for a second helping. It was a big hit.

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Shana

Cooking Level: Expert

Living In: Williams Lake, British Columbia, Canada

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Reviewed: May 24, 2006

This was very good and interesting. I used olive oil instead of canola, and raw, fresh corn. I also used one yellow and one orange sweet potato (no white potatoes), and it wasn't too sweet at all. The potatoes definitely needed to cook longer, though. The softer pieces had a nice texture and were a smooth contrast with the crispness of the raw corn and cucumbers (which I seeded). Surprisingly, though, this salad was best on the first night.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: May 16, 2006

Pretty different, but in a good way. I boiled 2 sweet potatoes and about 5 red potatoes. After they cooled down, I cubed them and added the dressing. I skipped the cucmber, corn and peanuts because I just felt like it didn't go with the salad. It still came out pretty good. The dressing was light and refreshing. Thanks!

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FRANCESA

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Reviewed: May 7, 2006

Great change to traditional potato salad- much lighter with refreshing flavour. I'll certainly make this again.

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Eliza

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Victoria, British Columbia, Canada

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Caribbean Sweet Potato Salad

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