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Recipes

Roasted Vegetable Potato Salad

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INGREDIENTS

  • 1-3/4 lbs. red potatoes
  • 2 Tbsp. olive oil, divided
  • 1 cup (1/2-inch pieces) fresh green beans
  • 1 cup thin diagonally sliced carrots
  • 1 small red onion, cut into wedges
 

DIRECTIONS

  • 1

    Cut potatoes into eighths; toss with 1 tablespoon oil. Place on 15x10-inch baking pan. Bake in preheated 450°F oven 15 minutes.

  • 2

    Toss beans, carrots and onion with remaining 1 tablespoon oil. Add to baking pan; stir. Continue baking 15 minutes or until vegetables are tender.

  • 3

    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.

Roasted Vegetable Potato Salad

SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Yield: Serves: 5

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 5

Amount Per Serving

Calories 278

Total Fat 8.8g

Saturated Fat 2.5g

Trans Fat 4.7g

Polyunsaturated Fat 0.7g

Cholesterol 11g

Sodium 281g

Carbohydrates 42g

Protein 9g

Dietary Fiber 4g

Vitamin A 103g

Vitamin C 24g

Calcium 224g

Iron 1g