Appetizers & Side Dishes

Roasted Vegetable Potato Salad

Prep Time: 15 min  |  Cook Time: 30 min  |  Servings: 5  |  Calories: 278
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Roasted Vegetable Potato Salad
Prep Time
15 min
Cook Time
30 min

Make this potato salad as a side dish with chopped red potatoes roasted in garlic with green beans, carrots and onions, drizzled with balsamic vinegar and tossed with strips of Sargento® Sliced Reduced Fat Swiss Cheese for a delicious treat that’s served at room temperature or chilled.

  • 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® Sliced Reduced Fat Swiss Cheese, cut into 1/4-inch strips
  1. Cut potatoes into eighths; toss with 1 tablespoon oil. Place on 15x10-inch baking pan. Bake in preheated 450°F oven 15 minutes.
  2. Toss beans, carrots and onion with remaining 1 tablespoon oil. Add to baking pan; stir. Continue baking 15 minutes or until vegetables are tender.
  3. 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.

Serving Size 5

Calories 278

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 8.80g 14%
Sat. Fat 2.60g 13%
Mono Unsat. Fat 4.70g
Poly Unsat. Fat 0.80g
Cholesterol 11mg 4%
Sodium 281mg 12%
Total Carbohydrate 42g 14%
Dietary Fiber 4g 16%
Sugars 0g
Protein 10g
Vitamin A 103RE
Vitamin C 24mg 40%
Calcium 224mg 22%
Iron 1mg 6%