Tex Mex Sweet and Red Potato Salad
I had this salad cold and with tofu and fell in love with it. I normally don't like the tofu thing. But this was great. If you don't do tofu, please use the mayonaise.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
salads
bake
fall
spring
summer
winter
mexican
potatoes
lunch
side dish
spicy (hot)
lunch
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin ground
- 2 tablespoon lemon juice
- 1/8 teaspoon cayenne
- 1/4 teaspoon coriander ground
- 2 onion chopped
- 1 pound red potatoes cubed
- 1 pound sweet potatoes cubed
- 4 teaspoons olive oil
- 1 package soft tofu optional
- 3 tablespoons mayonnaise optional
- 3 tablespoons cilantro chopped
- 1 teaspoon lemon zest grated
- Carbohydrate 53.5162450010528 g
- Cholesterol 5.733 mg
- Fat 9.0580268732 g
- Fiber 7.03215634715967 g
- Protein 5.04802625004636 g
- Saturated Fat 1.35072812475146 g
- Serving Size 1 1 Serving (321g)
- Sodium 229.068000000086 mg
- Sugar 46.4840886538932 g
- Trans Fat 0.482411374951254 g
- Calories 304 calories
Preheat oven 425. On baking sheet, drizzle 1 tsp. of olive oil; layer all potatoes (tossed in 2 tsp olive oil) and bake 35-50 min. stir/toss occasionally until well browned and tender. Transfer into large bowl. Meanwhile, heat remaining oil and onions until golden and tender; approx. 12-15 mins. Transfer into same large bowl with potatoes. Add all remaining ingredients and mix well. Serve warm, room temperature or cold.
