Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 4 cups

Ingredients

  • 2 large Yellow Potatoes about 1lb/454 g, chopped
  • 1 small Sweet Potato peeled and chopped
  • 2 Jalapeno Peppers seeded and chopped
  • 3 tbsp Extra Virgin Olive Oil divided
  • 1 tsp each chili powder and ground cumin
  • 1 tsp Oregano dried
  • 1/4 tsp Salt
  • 2 vine ripened Tomatoes seeded and diced
  • 1 small Yellow Pepper diced
  • 1/3 cup Cilantro fresh, chopped
  • 2 tbsp Sherry Vinegar or wine vinegar
  • Tortilla chips to serve

Instructions

  • Preheat oven to 425ºF (220ºC).
  • In a large bowl, combine yellow and sweet potatoes and jalapeños. Drizzle with 2 tbsp (30 mL) fo the oil and stir in chili powder, cumin, oregano and salt to combine.
  • Spread in a single layer onto parchment paper lined baking sheet. Roast for about 30 minutes or until tender and golden brown.
  • Let cool slightly and using a potato masher, mash coarsely.
  • Scrape potatoes into a bowl and stir in tomatoes, pepper, cilantro, vinegar and remaining oil. Let stand 15 minutes before serving with tortilla chips.
Nutrition Facts
Double Potato Salad
Serving Size
 
344 g
Amount per Serving
Calories
280
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1.5
g
9
%
Sodium
 
250
mg
11
%
Carbohydrates
 
44
g
15
%
Fiber
 
6
g
25
%
Sugar
 
8
g
9
%
Protein
 
5
g
10
%
Vitamin A
 
11000
IU
220
%
Vitamin C
 
577.5
mg
700
%
Calcium
 
150
mg
15
%
Iron
 
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Half Your Plate friend Emily Richards.

Related recipes

Watermelon and Grilled Halloumi Barley Salad
Spaghetti Squash Marinara
Brussels Sprouts Chicken Caesar Salad
Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!
This field is for validation purposes and should be left unchanged.