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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
  • Total Time
    Prep: 1-1/2 hours
  • Makes
    16 servings (3/4 cup each)


  • 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-boiled large eggs, chopped
  • 3/4 cup mayonnaise
  • 1 tablespoon chopped chipotle pepper in adobo sauce
  • 2 teaspoons sugar
  • 1 large ripe avocado, peeled and finely chopped
  • 2 tablespoons lime juice


  • 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 15x10x1-in. baking pans. Bake at 450° for 45-55 minutes or until tender, stirring 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.
Nutrition Facts
3/4 cup: 236 calories, 14g fat (2g saturated fat), 33mg cholesterol, 145mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2-1/2 fat, 1-1/2 starch.

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