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!
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.
- 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.