Tex-Mex Sweet- and Red-Potato Salad
1
Points®
Total time: 1 hr 5 min • Prep: 10 min • Cook: 55 min • Serves: 8 • Difficulty: Easy
Warm roasted potatoes are tossed with a lemony-cilantro mayonnaise and a good pinch of south-of-the-border seasonings that are sure to tickle your taste buds.
Ingredients
Uncooked potato
1 pound(s), Red Bliss potatoes, cut into 1 1⁄2-inch cubes
Uncooked sweet potato
1 pound(s), peeled, and cut into 1 1⁄2-inch cubes
Olive oil
4 tsp
Onion
2 medium, chopped
Fat free mayonnaise
6 Tbsp
Cilantro
3 Tbsp, fresh, chopped
Lemon zest
1 tsp, grated
Table salt
½ tsp
Ground cumin
½ tsp
Cayenne pepper
⅛ tsp
Instructions
1
Preheat the oven to 425°F. Spray a large jelly-roll pan with nonstick spray. Combine the red and sweet potatoes with 2 teaspoons of the oil in a large bowl; arrange in a single layer in the pan. Roast, tossing occasionally, until well browned and tender, 35–40 minutes. Transfer to a large bowl.
2
Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring occasionally, until golden and tender, 12–15 minutes. Transfer to the bowl with the potatoes.
3
Combine the mayonnaise, cilantro, lemon zest, salt, cumin, coriander, and cayenne in a small bowl. Add to the potato mixture and mix well. Serve warm or at room temperature. Yields about 1/2 cup per serving.
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