Southeast Dairy Association - roasted vegetable potato salad


Roasted Vegetable Potato Salad

This twist on basic potato salad features roasted potatoes, carrots, and green beans tossed with balsamic vinegar and cheese strips.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 5


  • 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


  • 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.


Source of recipe: Sargento®
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