Roasted Many-Potato Salad
This colorful roasted potato salad with bacon is accented with crowd-pleasing citrus and Tex-Mex flavors.
Ingredients
- 2 lbs Washington State mixed purple, red and yellow potatoes, scrubbed and cut into quarters (skins on)
- 1/4 cup olive oil, divided
- 4 slices reduced-fat, center-cut bacon, chopped
- 1 cup diced white onion
- 1 green bell pepper, diced
- 1 jalapeño pepper, seeded and diced
- 2 tsp minced garlic
- 1 tsp ground cumin
- 1/2 cup finely chopped green onions
- 2 tbsp finely chopped fresh cilantro
- 2 tbsp freshly squeezed lime juice
- 3/4 tsp salt
Directions
Preheat oven to 425°F. Coat large baking sheet with cooking spray.
In large bowl, toss potatoes with 1 tbsp oil and arrange in single layer on prepared baking sheet.
Bake, flipping once, for 30 to 35 minutes or until golden brown and just tender. Transfer to large bowl.
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.
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.
Nutrition Facts
Nutritional Analysis per serving: 150 calories, 4 g protein, 23 g carbohydrates, 6 g fat, 1 g saturated fat (28% of calories from fat) 4 mg cholesterol, 3 g fiber, 295 mg sodium.
Notes
Finish potato salad with a sprinkle of finely crumbled goat cheese or feta if desired.
