Roasted Mexican Sweet and White Potato Salad Recipe

mexican salad
Patsy Catsos, MS, RDN, LD
Total Time: 50 min
Prep Time: 20 min
Cook Time: 30 min
Servings: 4 (1 cup each)

Nutrition Highlights (per serving)

279 calories
16g fat
31g carbs
5g protein
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Nutrition Facts
Servings: 4 (1 cup each)
Amount per serving  
Calories 279
% Daily Value*
Total Fat 16g 21%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 279mg 12%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 18%
Total Sugars 6g  
Includes 0g Added Sugars 0%
Protein 5g  
Vitamin D 0mcg 0%
Calcium 45mg 3%
Iron 2mg 11%
Potassium 696mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Herbs, spices, and citrus add bold flavor to low-FODMAP recipes. This tangy potato salad showcases South-of-the-Border spices and a lime juice vinaigrette, offering a nice change from mayonnaise-based salads. Mixing sweet and white potatoes allows for bigger serving sizes without going over your FODMAP limit, and the color contrast is pretty.


  • 1 large red bell pepper
  • ¼ cup plus 2 teaspoons garlic-infused olive oil, divided
  • 12 ounce medium sweet potato
  • 12 ounces red potatoes with skin
  • 1/2 teaspoon salt, divided
  • 1 teaspoon fresh lime zest
  • ¼ cup fresh lime juice
  • 1 teaspoon ground ancho chile
  • ¾ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon sugar
  • ½ cup thinly sliced scallion greens
  • ¼ cup pumpkin seeds
  • 3 tablespoons chopped cilantro


  1. The red pepper and the potatoes will be roasted simultaneously; place one rack in the bottom third of the oven and one in the top third of the oven and preheat oven to 450F. Line a large rimmed baking sheet and a small baking pan with foil.

  2. Flatten bell pepper halves and place in small pan. Brush each half with 1/2 teaspoon of oil. Roast on the top rack of the oven until skin is blackened and pepper is soft, about 25 to 35 minutes, depending on how close the rack is to the top burner.

  3. Remove from oven, carefully wrap the pan foil around pepper and let it steam for 10 minutes. Open the foil, peel off skin and cut pepper into 1 x ½- inch strips. Transfer to a large salad bowl.

  4. Wash potatoes. Leaving the skin on, cut potatoes into 1 x 1 x 1/2-inch pieces. Place on the large baking sheet and drizzle with 1 tablespoon plus 1 teaspoon garlic-infused oil. Toss to coat with oil.

  5. Sprinkle with ¼ teaspoon salt and roast on the lower oven rack until potatoes turn medium golden to slightly dark brown, 13 to 15 minutes. Turn potato pieces over and roast on another side until medium golden-dark brown, about 10 more minutes.

  6. Remove from oven. When cool enough to handle, add to the peppers in the salad bowl.

  7. While the potatoes roast, in a small bowl, whisk together the lime zest, juice, 3 tablespoons oil, chili powder, cumin, smoked paprika, sugar, and the remaining ¼ teaspoon salt. Pour this dressing over the potatoes and peppers in the salad bowl and mix to coat. Stir in scallions.

  8. Allow salad to rest for about 20 minutes, stirring a few times as the potatoes absorb the dressing. Stir in cilantro and pumpkin seeds just before serving. Serve warm or cold.

Ingredient Variations and Substitutions

Time saver: Use 1 jarred bell pepper, drained and chopped, instead of roasting your own pepper. Or, for a crunchy alternative, dice raw red bell pepper and add to salad before chilling.

For spicy heat, add ¼ teaspoon ground cayenne pepper. For smoky heat, add ¼ to 1/2 teaspoon ground chipotle chile powder.

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