Potato salad with citrus dressing

1 pound russet potatoes
1 pound sweet potatoes, peeled
1 medium white onion
3 tablespoons extra-virgin olive oil or canola oil
1 tablespoon toasted sesame seeds
½ teaspoon black pepper
2 tablespoons chopped fresh parsley
3 ounces freshly squeezed lemon juice
1 teaspoon finely grated lemon peel

Preheat oven to 350°F. Cut potatoes, sweet potatoes, and onion into bite-size pieces and place in a medium bowl. Pour 2 tablespoons of oil over the pieces and mix well. Spread pieces in a shallow baking pan and place in oven for about 25–30 minutes, until potatoes are fork-tender. Remove from oven and cool. Prepare dressing by whisking together 1 tablespoon oil with sesame seeds, pepper, parsley, lemon juice, and lemon peel in a small bowl. When vegetables cool, place them in a medium-size serving bowl, pour dressing over them, and gently mix. Chill for 2 hours for best flavor.

Nutrition Facts

Per Serving:
  Calories: 220
  Carbohydrate: 33 g
  Protein: 4 g
  Fat: 8 g
  Saturated fat: 1 g
  Cholesterol: 0 mg
  Sodium: 48 mg
  Fiber: 4 g
 
Exchanges per serving: 2 starch, 2 fat
Carbohydrate choices: 2