Caribbean Sweet Potato Salad

Place the Russet potato pieces into a large saucepan and cover with salted water. Bring to a boil turn the heat down and simmer for 10 minutes. Add the sweet potato and cook about 15 minutes more. Remove a piece of each potato and cut it in half to see if it is cooked enough. Once the potatoes are tender add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water and drop vegetables into water. Cool for 5 minutes and drain.

In a large bowl whisk together mustard lime juice cilantro and garlic. Slowly whisk in oil. Mix in salt and black pepper.

Cut cooled potatoes into 1 inch cubes and add to dressing along with cucumber and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.