Roasted Vegetable Potato Salad

Summary

• Difficulty:
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Yield: 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

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.

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