Appetizers & Side Dishes
Roasted Vegetable Potato Salad
Prep Time: 15 min | Cook Time: 30 min | Servings: 5 | Calories: 278
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Prep Time
15 min
Cook Time
30 min
Servings
5
Calories
278
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.
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® 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.
