Roasted Vegetable Potato Salad
This twist on basic potato salad features roasted potatoes, carrots, and green beans tossed with balsamic vinegar and cheese strips.
pounds small red potatoes
olive oil, divided
(1/2-inch pieces) fresh green beans
thin carrots, thin diagonally sliced
red onion, cut into wedges
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®