Cilantro Cumin Potato Salad

It’s not very often that I am inspired by a meal I have during a meeting at work, but today was an exception. An outside caterer brought us a salad in a cilantro cumin dressing, and it was such a great combination that I had to make my own version. Here is a southwestern spin on the classic potato salad, made with Greek yogurt instead of mayonnaise to save some calories and add protein.

Cilantro Cumin Potato Salad

Cilantro Cumin Potato Salad

2 sweet potatoes, cubed
6 red potatoes, cubed
1 tbsp extra virgin olive oil
3 avocados, cubed
1/2 pint cherry tomatoes, halved long ways (I also squeezed the juices out)
1 can black beans, drained and rinsed

Dressing Ingredients
1 5.3 ounce container of Greek yogurt
2 tbsp half and half cream
1/4 tsp cumin
5 tbsps fresh cilantro, minced
1 tsp minced garlic (you may want more, but start with this)
1 tbsp honey
1 tbsp white vinegar
juice of 1 lime
salt and pepper to taste

Cilantro Cumin Lime Potato Salad

Instructions:

  1. Preheat oven to 375°.
  2. Put the red potatoes and sweet potatoes in a roasting pan. Cover with the olive oil. Roast for 25-30 minutes, until the potatoes are easily pierced with a fork and slightly brown on the edges.
  3. While the potatoes are roasting, make the dressing by combining all dressing ingredients and whisking until smooth.
  4. When potatoes are done, combine all ingredients, cover with dressing, and mix until evenly distributed.
  5. Serve at room temperature and enjoy!
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