Sweet & Red Potato Salad

           Intermediate, Recipes, Sides
Sweet & Red Potato Salad
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½ pound Red Bliss potatoes, cut into 1 ½-inch cubes

½ pound sweet potatoes, peeled and cut into 1 ½-inch cubes

2 teaspoons olive oil

2 green onions, sliced

2 teaspoons mayonnaise

1 ½ Tablespoon chopped fresh cilantro

½ teaspoon grated lemon zest

Dash of salt, cumin, coriander, and cayenne (to taste)


Preheat the oven to 425F.

Lightly grease a large jelly-roll pan with oil. Combine the red and sweet potatoes with 1 teaspoon 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 1 teaspoon 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.

Makes 4 servings