Go Back
Print
Dijon Caribbean Sweet Potato Salad

Dijon Caribbean Sweet Potato Salad

Course Salad
Cuisine Caribbean
Servings 6
Author Jackie Fraser-Dunfield

Ingredients

  • 1 1/2 –2 lb  white potatoes scrubbed or peeled and cooked whole, until fork tender
  • 1/2–1 lb  sweet potato peeled, chopped and cooked fork tender
  • 6 strips cooked bacon cooled and crumbled, with drippings reserved
  • 1 celery stalk finely chopped
  • 1/2  cup sliced red onion
  • 1/4  cup chopped green pepper
  • 1/4 cup chopped yellow pepper
  • 1/4  cup chopped red pepper
  • 1/2  cup diced cucumber
  • 3 hard-boiled eggs chopped coarsely
  • 1 tsp. chopped fresh ginger or ½  tsp. ginger powder
  • 1–2 tsp. curry powder
  • ½ cup whole mayonnaise
  • 2–3 Tbsp. dijon vinaigrette or 2 Tbsp. dijon mustard
  • 2 Tbsp. chopped fresh parsley
  • 1 tsp. fresh lime juice
  • 3 cloves garlic minced, or 1 tsp. garlic powder
  • 1 tsp. bacon fat drippings
  • 1/2-1 tsp. salt or to taste
  • Ground black pepper to taste

Preparation

  1. Cut potatoes in half and quarter the larger ones. Put all ingredients into large bowl and toss to coat. Mix well; add more mayo if you like. Cover and refrigerate until well chilled.