This is a unique potato salad that is served warm and all the flavors are delicious together! It came from my friend, Amy.
SWEET & RED POTATO SALAD
- 1 # red skin potatoes (“red bliss” are a good, low starch potato), cut into 1 1/2″ cubes (about 4 medium sized potatoes)
- 1 # sweet potatoes, peeled and cut into 1 1/2″ cubes (about 4 medium, or I used 2 huge)
- 4 t. olive oil
- 1-2 onions, chopped
- 6 T. mayonnaise
- 3 T. chopped, fresh cilantro
- 1 t. grated lemon zest
- 1/2 t. sea salt (I used more)
- 1/2 t. ground cumin
- 1/4 t. ground coriander
- 1/8 t. cayenne (I added a little more for extra flavor)
Preheat the oven to 425* F. In a 9×13 pan (no Teflon or aluminum), toss the potatoes, onions and olive oil together. Roast until well-browned and tender, 35-40 minutes. (I cook them longer so they’re a little crispy.) Transfer to a large bowl, let cool a few minutes.
Combine the mayo, cilantro, lemon zest, sea salt, cumin, coriander, and cayenne in a small bowl. (I made a little extra of this, but didn’t figure exact amounts.) Add to potato mixture and mix well. Serve warm or at room temperature.
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