Thursday, July 24, 2008

Tex-Mex Sweet & Red Potato Salad

This yummy salad recipe hails from the Weight Watchers Turnaround cookbook. It's delicious warm or cold. If your oven doesn't always cook evenly, I recommend boiling the potatoes for five minutes before roasting.

Tex-Mex Sweet and Red-Potato Salad

1 lb. new potatoes, cut in 1 ½ inch cubes
1 lb. sweet potatoes, peeled and cut in 1 ½ inch cubes
4 tsp. olive oil
2 onions, chopped
6 tbsp. fat-free mayonnaise
3 tbsp. chopped fresh cilantro
1 tsp. grated lemon zest
½ tsp. salt
½ tsp. cumin
¼ tsp. coriander
1/8 tsp. cayenne

Preheat oven to 425. Spray a large jelly-roll pan with nonstick spray. Combine the red and sweet potatoes with 2 tsp of 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 remaining 2 tsp. oil in a large nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden and tender, 12-15 minutes. Transfer to bowl with potatoes. Combine 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.

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