Print Options

Back to Roasted Sweet and Gold Potato Salad >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Roasted Sweet and Gold Potato Salad

To make my potato salad look bright and taste extra-festive, I add Mexicorn and black beans. With the zesty dressing, it’s the best!—Jeannie Trudell, Del Norte, Colorado

16 ServingsPrep: 1-1/2 hours

Ingredients

2-1/2 pounds Yukon Gold potatoes (about 8 medium)
1-1/2 pounds sweet potatoes (about 2 large)
2 tablespoons olive oil
1 tablespoon ground cumin
2 teaspoons chili powder
2 teaspoons garlic powder
4 thick-sliced bacon strips, chopped
4 green onions, sliced
1 medium sweet red pepper, finely chopped
1/2 cup minced fresh cilantro
2 hard-cooked eggs, chopped
3/4 cup mayonnaise
1 tablespoon chopped chipotle pepper in adobo sauce
2 teaspoons sugar
1 large ripe California Avocado, peeled and finely chopped
2 tablespoons lime juice

Directions

Peel and cut potatoes and sweet potatoes into 3/4-in. cubes. Place
in a large bowl; drizzle with oil and sprinkle with seasonings. Toss
to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking
pans. Bake at 450° for 45-55 minutes or until tender, stirring

2 of 2

Roasted Sweet and Gold Potato Salad (continued)

Directions (continued)

occasionally. Cool slightly.
In a small skillet, cook bacon over medium heat until crisp. Remove
to paper towels with a slotted spoon; drain.
In a large bowl, combine the potatoes, bacon, onions, red pepper,
cilantro and eggs. Combine the mayonnaise, chipotle and sugar; pour
over potato mixture and toss to coat. In a small bowl, toss avocado
with lime juice; gently stir into salad. Serve warm or cold. Yield:
16 servings (3/4 cup each).

Nutrition Facts: 3/4 cup equals 236 calories, 14 g fat (2 g saturated fat), 33 mg cholesterol, 145 mg sodium, 24 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 fat, 1-1/2 starch.