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.
Yield: 4 Ready in 45 minutes
6 people trying soon
|1 poundRed Potatoes; cubed|
|1 poundSweet potatoes; cubed|
|4 teaspoonsolive oil|
|2 Onion; chopped|
|1 packageSoft tofu; optional|
|3 tablespoonsMayonnaise; optional|
|3 tablespoonsCilantro; chopped|
|1 teaspoonLemon zest; grated|
|2 tablespoonLemon juice|
|1/2 teaspoonCumin; ground|
|1/4 teaspoonCoriander; ground|
Tex Mex Sweet and Red Potato Salad Preparation
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.
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Tex Mex Sweet and Red Potato Salad Reviews
[I posted this recipe.]
7 years, 11 months, 3 weeks, 2 days, 20 hours, 48 minutes ago