ROASTED SWEET AND GOLD POTATO SALAD

Roasted Sweet and Gold Potato Salad image

To make my potato salad look bright and taste extra-festive, I add Mexicorn and black beans. With the zesty dressing, it's the best!-Jeannie Trudell, Del Norte, Colorado

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 16

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Ingredients

2-1/2 pounds Yukon Gold potatoes (about 8 medium)
1-1/2 pounds sweet potatoes (about 2 large)
2 tablespoons olive oil
1 tablespoon ground cumin
2 teaspoons chili powder
2 teaspoons garlic powder
4 thick-sliced bacon strips, chopped
4 green onions, sliced
1 medium sweet red pepper, finely chopped
1/2 cup minced fresh cilantro
2 hard-boiled large eggs, chopped
3/4 cup mayonnaise
1 tablespoon chopped chipotle pepper in adobo sauce
2 teaspoons sugar
1 large ripe avocado, peeled and finely chopped
2 tablespoons lime juice

Steps:

Peel and cut potatoes and sweet potatoes into 3/4-in. cubes. Place in a large bowl; drizzle with oil and sprinkle with seasonings. Toss to coat. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 45-55 minutes or until tender, stirring occasionally. Cool slightly., In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a large bowl, combine the potatoes, bacon, onions, red pepper, cilantro and eggs. Combine the mayonnaise, chipotle and sugar; pour over potato mixture and toss to coat. In a small bowl, toss avocado with lime juice; gently stir into salad. Serve warm or cold.

Nutrition Facts : Calories 236 calories, Fat 14g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 145mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges