Sweet and Red Potato Salad
Servings: 1 9x13 pan
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 ingredient, add to potato mixture and mix well. Serve warm or at room temperature.
- Sometimes I'll also just boil the potatoes until tender, then mix everything together and bake 'til hot.