TexMex Sweet and Red Potato Salad

TexMex Sweet and Red Potato Salad-makes 8 servings at 1 points (!) per serving

1 lb red potatoes cut in 1 1/2 inch cubes
1 lb. sweet potatoes cut in the same size
4 tsp. oive oil
2 onions finely chopped
6 T ff mayo
3 T chopped cilantro
1/2 t salt
1/2 t cumin
1/8 t cayenne pepper
1 t grated lemon zest
1/4 tsp coriander (i didn’t have this)

Heat oven to 425. Spray large lipped pan with pam. Combine potatoes with 2 t olive oil in large bowl–arrange in single layer in pan. Roast, tossing accoasionally until well-browned and tender…about 35-40 min.
Transfer to large bowl. Heat remaining 2 t. oil in non-stick skillet over medium heat. Add onions and cook stirring occasionally until golden and tender–12-15 min. Transfer to bowl with potatoes. Combine mayo, cilantro, lemon zest, and other spices in small bowl. Add to potato mixture and mix well. Serve warm or at room temperature–both work well!

The WW leaders were bragging about this one for good reason. My entire family loved it. It is filling and healthy and has an unusual Texas flavor. ENJOY!

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