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
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
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
- Preheat oven to 375°.
- 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.
- While the potatoes are roasting, make the dressing by combining all dressing ingredients and whisking until smooth.
- When potatoes are done, combine all ingredients, cover with dressing, and mix until evenly distributed.
- Serve at room temperature and enjoy!