Reviewed: Apr. 28, 2006

I really liked this recipe. I brought it to a bbq potluck and unfortunately I ended up taking quite a bit home. It could be because my local store was out of sweet potatoes and so I used yams instead which made the dish really colorful, but the yams probably scared people away. Also, my dish was sitting next to a traditional pasta salad and everyone just got done bike racing so they went for what was most familiar. Despite the lack of enthusiasm from bbq-ers, I loved this dish and would most certainly make it again. Also, the cilantro-mustard sauce was awesome and I think it would go well on lettuce salad, chicken or fish.

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LisaWorkingHard

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Reviewed: Apr. 17, 2006

This is now my favorite potato salad. Goes great with Carribean Jerk Chicken on the BBQ and mango salsa also found on this site. Highly recommended for BBQ/picnic get togethers- it gets raves every time. I usually use a few red or new potatoes as a personal preference. Russetts can get a little soft. I also leave out the peanuts and the recipe is still wonderful.

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ACHW

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Reviewed: Apr. 16, 2006

This is a delicious, fun, and funky summer salad. You have to double it, because you are going to want extras, and it's almost too much work for just a small amount. The cooking instructions for the potatoes are a bit cumbersome, but clearly designed with keeping dishes low. I just cook them all separately - the corn in the microwave, boil the white potato, and steam the sweet potato (boiled sweet potatoes can get waterlogged). Of course, then I have 2 big pots dirty, but whatever. It's a totally great recipe.

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JD0740

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Reviewed: Mar. 20, 2006

Absolutely amazing! I love making this and surprising my friends with this very different potato salad.

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BECKYJ527

Cooking Level: Expert

Living In: Reading, Pennsylvania, USA

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Reviewed: Jan. 14, 2006

I used all sweet potatoes. I loved this recipes and so have my friends. It was a big hit. Cooking time for the potatoes is very important. I will make this again and again. I leave out the nuts for those with nut allergies.

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laina

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Reviewed: Nov. 7, 2005

This recipe is fantastic, a refreshing change to your typical sweet potato dish. I used extra lime juice and used regular mustard with honey rather than dijon and it was gobbled up in no time! I felt this is served best at room temperature and don't add the nuts and cucumber until serving time to preven them from going soggy.

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suzanne

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Reviewed: Sep. 23, 2005

Excellent salad. It will be one that you take to family gatherings. One suggestion that I found makes thing a whole lot simplier is if you cook the sweet and white potatos in their own pots. The cooking times are so different. The first time I made this recipe I over cooked the white potatos.

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Mr Mom

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Reviewed: Jul. 19, 2005

I made this on Sunday and it was really good. The only change I made was to cut back on the oil a bit. I made it a day in advance as I wasn't going to have time on Monday to make this. Big mistake. I don't know quite what happened, but on Monday this tasted really different. The cucumber had shed a lot of water so it was watery and bland and not very appetizing. I am going to try and salvage this tonight, somehow but if you do decide to make this.. make it on the same day you are planning on serving it. letting this sit overnight like some salads does not improve the flavor. I didn't add the nuts until I was ready to serve so those were kept crunchy.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jul. 13, 2005

nice addition with sweet potatoes. everyone love it

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ALEXANDRAHALLER

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Reviewed: Jun. 26, 2005

This was a big hit at our party, something different than normal potato salad. Will definenly make again.

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ASARLO

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Jun. 4, 2005

I love this potato salad! It's such a nice change of pace from ordinary potato salad, and the flavors work so well together. Yum!

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ryanandkylesmom

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

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Reviewed: Apr. 1, 2005

I left out the russet potato because I didn't have any, and it still turned out great! My whole family loved it, especially the sauce.

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LADYICECUBES

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Reviewed: Mar. 19, 2005

Did exactly what the recipe had said, same measurments of everything, it wasn't all I thought it would be, we ate some for dinner, then it sat in the fridge untouched for 3 days, needless to say it went down the garbage disposal.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Oct. 6, 2004

This salad was cool and delicious. The only problem was that I made it in the morning for dinner that evening and couldn't get out of taste testing mode. Almost didn't have enough for dinner! I did use extra lime juice, cut fresh corn off the cob (super easy and it doesn't get mushy like canned), and used a seedless cucumber. Don't let the unusual ingredients scare you away. They really make the salad.

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KarenK

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Reviewed: Sep. 10, 2004

This recipe is a really yummy detour from normal pototo salads. My only recommendation would be to add a little more lime juice.

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HECKR

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Reviewed: Sep. 6, 2004

i thought this was pretty tasty, but my family didn't really know what to think of it. they barely touched it. I added honey - and lots of it- to the dressing. The mustard overpowered it, and I would not add it again. I also added some cinammon and allspice to sweeten it a bit. The cilantro put it over the top for me. I didn't use the peanuts. And the onion might give you heartburn if you use all of it, so soak it in water beforehand.

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JIRICKBYNUM

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Reviewed: Aug. 30, 2004

Fantastic - had 12 people ask for the recipe. I do not know what salad those of you who complained had made. If you do not know how to cook a potato, I can see where there may be a problem otherwise this is easy!! I used all sweet potatoes and no peanuts. One of the best salads ever.

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