Roasted Vegetable Potato Salad
This twist on basic potato salad features roasted potatoes, carrots, and green beans tossed with balsamic vinegar and cheese strips.
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PREP TIME: 15 minutes
COOK TIME: 30 minutes
SERVINGS: 5
TOTAL TIME: 45 minutes
Ingredients
1 3⁄4 pounds small red potatoes
2 tablespoon olive oil, divided
1 cup (1⁄2-inch pieces) fresh green beans
1 cup thin carrots, thin diagonally sliced
1 small red onion, cut into wedges
2 tablespoons water
3 tablespoon balsamic vinegar
1⁄2 teaspoon salt
1⁄4 teaspoon pepper,
4 ounces Swiss cheese, cut into cubes
Notes
Source of recipe: Sargento®
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Instructions
Preheat oven to 450˚.
Cut potatoes into quarters; toss with 1 tablespoon oil. Place on 15-x10-inch baking pan. Bake 15 minutes.
Toss green beans, carrots and onion with remaining 1 tablespoon oil. Add to baking pan; stir. Continue baking 15 minutes or until vegetables are tender.
Combine vinegar, 2 tablespoons water, salt and pepper in medium bowl. Add vegetable mixture; toss well.
Cool to room temperature. Add cheese; toss to combine. Serve at room temperature or chilled.