Sweet and Red Potato Salad Recipe

If you like a little zip in your food, you’ll love this recipe.  This is a unique sweet and red potato salad that's served cold OR warm and all the flavors are so delicious together!  It came from my friend, Amy.

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Sweet and Red Potato Salad

Servings: 1 9x13 pan

Author: Amy via Kelly the Kitchen Kop

Ingredients

• 3 # red skin potatoes, cleaned and cut into 1 1/2″ cubes
• About 6 medium sweet potatoes, cleaned and cut into 1 1/2″ cubes
• 4 teaspoons olive oil
• 1-2 onions, chopped
• 3-4 cloves garlic, optional
• 1 cup mayonnaise, or one batch of my homemade mayo to avoid the nasty oils in store-bought, plus it tastes better!
• 3 Tablespoons chopped, fresh cilantro or dried is okay too
• 1 teaspoon grated lemon zest
• 1/2 teaspoon or so of ground pepper, or skip the lemon zest and pepper and use 1 Tablespoon of lemon pepper seasoning
• 1/2 teaspoon sea salt , or more to your taste (I used more)
• 2 Tablespoons ground cumin
• 1 Tablespoon ground coriander
• 1/8 teaspoon cayenne , I added a little more for extra flavor

Instructions

• 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. (Or longer until they're a little crispy.) Transfer to a large bowl, let cool a few minutes.
• Combine the rest of the ingredients, add to potato mixture and mix well. Serve warm or at room temperature.

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