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 Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5


  • 1 34 pounds small red potatoes
  • 2 tablespoon olive oil, divided
  • 1 cup (12-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
  • 12 teaspoon salt
  • 14 teaspoon pepper,
  • 4 ounces Swiss cheese, cut into cubes


  1. Preheat oven to 450˚.
  2. Cut potatoes into quarters; toss with 1 tablespoon oil. Place on 15-x10-inch baking pan. Bake 15 minutes.
  3. 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.
  4. Combine vinegar, 2 tablespoons water, salt and pepper in medium bowl. Add vegetable mixture; toss well.
  5. Cool to room temperature. Add cheese; toss to combine. Serve at room temperature or chilled.


Source of recipe: Sargento®

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