Roasted Vegetable Potato Salad
Prep Time: 15
Cook Time: 30
Serves: Serves: 5
Ingredients
- 1-3/4 lbs. red potatoes
- 2 Tbsp. olive oil, divided
- 1 cup (1/2-inch pieces) fresh green beans
- 1 cup thin diagonally sliced carrots
- 1 small red onion, cut into wedges
- 3 Tbsp. balsamic vinegar
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 slices Sargento® Deli Style Sliced Reduced Fat Swiss Cheese, cut into 1/4-inch strips
Directions
Cut potatoes into eighths; toss with 1 tablespoon oil. Place on 15x10-inch baking pan. Bake in preheated 450°F oven 15 minutes.
Toss 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.