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Sweet and Red Potato Salad

Servings: 1 9x13 pan
Author: Amy via Kelly the Kitchen Kop


  • 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


  • 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.