TEX-MEX SWEET- AND RED-POTATO SALAD
Weight Watchers info: 2 points for 3/4 cup
Weight Watchers TurnAround Program Cookbook, page 70-71, with modifications by Divash
1 pound Red Bliss potatoes, cut into 1.5-inch cubes
1 pound sweet potatoes, peeled and cut into 1.5-inch cubes
spray-on olive oil for baking pan and skillet
2 onions, chopped
1 tablespoon fat-free or low-fat mayonnaise
1 tablespoon dijon or deli-style mustard
3 tablespoons chopped fresh cilantro
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Preheat the oven to 425 Fahrenheit. Spray a large jelly-roll pan with olive oil spray. Arrange potato cubes in a single layer in the pan. Roast, tossing occasionally, until well browned and tender, 35-40 minutes. Transfer to a large bowl.
Meanwhile, spray a large nonstick skillet with olive oil spray and heat over medium heat. Add the onions and cook, stirring occasionally, until golden and tender, 12-15 minutes. Transfer to the bowl with the potatoes.
Combine the remaining ingredients in a small bowl. Add to the potato and onions and mix well. Serve warm or at room temperature, garnished with two slices of ripe Roma tomato or a handful of halved cherry tomatoes or grape tomatoes.
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