Roasted Many-Potato Salad

Directions

1. Preheat oven to 425°F. Coat large baking sheet with cooking spray.

2. In large bowl, toss potatoes with 1 tbsp oil and arrange in single layer on prepared baking sheet.

3. Bake, flipping once, for 30 to 35 minutes or until golden brown and just tender. Transfer to large bowl.

4. Meanwhile, heat large non-stick skillet over medium-high heat. Cook bacon, stirring often, for 4 to 5 minutes or until starting to brown. Stir in white onion and cook, stirring occasionally, for 2 minutes. Stir in green pepper, jalapeño, garlic and cumin. Cook, stirring occasionally, for 4 to 5 minutes or until peppers are tender-crisp. Transfer to potato bowl. Add green onions.

5. In small bowl, whisk together remaining oil, cilantro, lime juice and salt. Pour over potato salad; stir to combine well.  Serve potato salad warm or at room temperature.