Dijon Caribbean Sweet Potato Salad

“Wonderful for a summer BBQ, your friends and family will love it!” – Jackie Fraser-Dunfield, My Wooden Spoons


Dijon Caribbean Sweet Potato Salad
Course: Salad
Cuisine: Caribbean
Servings: 6
Author: Jackie Fraser-Dunfield
  • 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
  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.
The recipe Dijon Caribbean Sweet Potato Salad appeared first on My Wooden Spoons.
Jackie Fraser-Dunfield

Professional food photographer and chief cook over at My Wooden Spoons blog.

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