Roasted Many-Potato Salad

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  • Complexity: easy
  • 15 minutes
  • 45 minutes
  • 1 hour
  • Serves: 6
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
  • Notes

    Finish potato salad with a sprinkle of finely crumbled goat cheese or feta if desired.

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