Tex-Mex Sweet- and Red-Potato Salad
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
2 medium, chopped
Fat free mayonnaise
3 Tbsp, fresh, chopped
1 tsp, grated
- 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.
- 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.
- 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.