Lunch: Roasted Sweet and Gold Potato Salad Recipe

Ingredients

2-1/2 pounds Yukon Gold potatoes (about 8 medium)
1-1/2 pounds sweet potatoes (about 2 large)
2 tablespoons olive oil
1 tablespoon ground cumin
2 teaspoons chili powder
2 teaspoons garlic powder
4 thick-sliced bacon strips, chopped
4 green onions, sliced
1 medium sweet red pepper, finely chopped
1/2 cup minced fresh cilantro
2 hard-cooked large eggs, chopped
3/4 cup mayonnaise
1 tablespoon chopped chipotle pepper in adobo sauce
2 teaspoons sugar
1 large ripe avocado, peeled and finely chopped
2 tablespoons lime juice

Instructions

Peel and cut potatoes and sweet potatoes into 3/4-in. cubes. Place in a large bowl; drizzle with oil and sprinkle with seasonings. Toss to coat. Transfer to two greased 15x10x1-in. baking pans. Bake at 450 ° for 45-55 minutes or until tender, stirring occasionally. Cool slightly.
In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
In a large bowl, combine the potatoes, bacon, onions, red pepper, cilantro and eggs. Combine the mayonnaise, chipotle and sugar; pour over potato mixture and toss to coat. In a small bowl, toss avocado with lime juice; gently stir into salad. Serve warm or cold.

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