Roasted Vegetable Potato Salad

 

Roasted Vegetable Potato Salad

Try this fresh and colorful potato salad. The tangy dressing is a refreshing change from mayonnaise-based potato salad dressing. Roasting brings out the natural sweetness in the vegetables, which even picky eaters love!

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Prep Time 15 mins

Cook Time 30 mins

Course Salad, Side Dish

Cuisine American

Calories 280 kcal

Ingredients

  

• 1-3/4 pound red potatoes
• 2 tablespoons olive oil, divided
• 1 cup fresh green beans
• 2 carrots
• 1 small red onion
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 slices reduced fat sliced Swiss cheese, cut into 1/4-inch strips

Instructions

 

• Preheat oven to 425 degrees.
• Wash all vegetables. Cut potatoes into large chunks; toss with 1 tablespoon oil. Place in 15x10-inch baking pan. Bake potatoes in preheated oven for 15 minutes.
• Trim beans, thinly slice carrots and onion and toss with remaining 1 tablespoon oil. Add to potatoes in baking pan; stir.
• Continue baking 15 minutes longer 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.

Notes

Smart Shopping Tips

• Red onions give salads a dash of color and are milder and sweeter than other varieties. They can also be used in cooking, but they will lose their color.
• Red potatoes hold their shape better than russets and are a good choice for salads.
• Choose potatoes without blemishes or sprouts. Reject potatoes with a greenish color.

Cooking & Serving Tips:

• Use any variety of vegetables.
• Try using thawed, frozen carrots to save time.
• Any type of vinegar may be used, such as red wine or cider vinegar.
• Store potatoes in a cool, dark place away from other produce such as onions. Onions give off a gas which will cause potatoes to sprout.
• Cut onions can be stored in a sealed container for about a week.