Several years ago I found this recipe while searching for additional ways to use cilantro. Oh I have my my trusted guacamole, salsa, and city-style tacos, but I was needing something more.
I don’t remember now where I stumbled across the recipe, perhaps the internet or a cookbook. The original was printed neatly on my recipe card. Over time I have crossed out, scrawled over, and added my own changes to the recipe. It is best served warm, although I can say from experience a scoop served cold from the fridge makes a nice midnight snack.
We are having it for dinner tonight with some pesto roasted chicken and a simple green salad.
Go make potato salad. Trust me, if you love cilantro you will love this dish!
Roasted Southwest Potato Salad
4 Small Sweet Potatoes Scrubbed and Cubed
4 Medium Red or Yukon Gold Potatoes Scrubbed and Cubed ( I use a mixture)
4 Tbsp. Olive Oil Divided
2 Yellow Onions Diced
½ Cup Dukes Mayo (Or other non sweet mayo, it makes the difference)
1/3 Cup Chopped Fresh Cilantro
½ tsp. Salt
¼ tsp. Black Pepper
½ tsp. Ground Cumin
1/8 tsp. Cayenne Pepper
Place cubed potatoes and 3 tbsp olive oil in a large bowl. Toss potatoes to coat. (Set bowl aside, we will use it again later) Spread oiled potatoes onto a parchment lined sheet pan. Roast in a 425 degree oven for 40 minutes. Turn the potatoes once at the midway point.
While the potatoes are roasting place the remaining olive oil and the diced onions in a skillet. Saute on medium heat until onions are golden. 20 to 30 minutes.
When the potatoes are done place them back in the large bowl and pour the onions on top. Toss very lightly.
In a smaller bowl combine the mayo, cilantro, salt, pepper, cumin, and cayenne. Drop by tablespoons over the top of the potato/onion mixture. Toss lightly to coat potatoes and onions.