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Tex-Mex Sweet- and Red-Potato Salad

4
Total Time
1 hr 5 min
Prep
10 min
Cook
55 min
Serves
8
Difficulty
Moderate
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(es)

1 pound(s), Red Bliss potatoes, cut into 1 1⁄2-inch cubes

uncooked sweet potato(es)

1 pound(s), peeled, and cut into 1 1⁄2-inch cubes

olive oil

4 tsp

uncooked onion(s)

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.

Notes

Red Bliss potatoes are small red potatoes that are harvested before they reach maturity. Often called new potatoes, they are low in starch and sweet in flavor, making them ideal for roasting.You can serve this dish with lean turkey burgers and sliced tomatoes.

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