Carnival Potato Salad
2 cups sweet potatoes, diced (1/2 inch)
2 tbsps. olive oil
1 red sweet pepper, seeded and diced
1 can whole kernel corn
1/2 cup orange juice
1 tbsp. hot pepper sauce
1-2 tbsp. fresh lime or lemon juice
1/2 tsp. salt
1 avocado, diced (optional)
1/2 cup plum tomatoes,
seeded, cut in cubes
1 head broccoli
Bring a large saucepan of lightly salted water to boil.
Add potatoes and cook 6 minutes, or until fork-tender. Drain and place in a large bowl.
In a large skillet, heat oil over medium-high heat. Add sweet pepper and cook 4 minutes, or until just tender, stirring constantly.
Add onions and corn. Cook 4 more minutes, or until vegetables are very tender.
Add vegetables to bowl with sweet potatoes. Stir in orange juice, hot pepper sauce, 1 tablespoon of the lime/lemon juice and the salt. Chill at least 1 hour or overnight. Just before serving, add more lime/lemon juice, if you like. Toss in avocado (if used) and serve.