Browsing through "Vegetarian Planet 350 Big Flavor Recipes for Out-of-This-World Food Every Day" by Didi Emmons I came across an interesting potato salad.
It's refreshing blend of corn, potatoes and sweet potatoes dressed in s cliantro vinegratte with a suprising ingredient, cucumbers. I think this book is a keeper!
1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn kernels (from about 1 1/2 ears)
1 teaspoon dijon mustard
2 tablespoons lime juice
3 tablespoons chopped cilantro
1 garlic clove, minced
3 tablespoons grapeseed oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cucumber, peeled, halved lengthwise, and sliced into thin rounds
1/2 red onion, sliced thin
1/4 cup finely chopped dry-roasted, unsalted peanuts
Put the russet pieces into a large saucepan and cover them with salted water. Bring the potatoes to a boil. Turn the heat down to medium, and simmer the potatoes for 10 minutes more. Add the sweet potato pieces, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it has cooked enough. You should feel a bit of resistance with both potatoes; don't let them cook until they are breaking apart. Once the potatoes are tender, promptly add the corn kernels, and cook another 30 seconds. Quickly drain the vegetables in a colander, and fill the saucepan with cold water, and leave them for 5 minutes to stop the cooking.
In a large bowl, combine the mustard, lime juice, cilantro, and garlic. Stir with a whisk. Slowly add the oil while whisking. Add the salt and pepper.
Drain the cooked sweet and white potatoes, and cut them into 1" cubes. Add the potatoes, the cucumber, and the red onion to the vinagrette. Toss well.
Serve the salad at room temperature or chilled. Toss the peanuts in just before serving. Well covered in the refrigerator, this salad keeps for 3 days.