Appetizers / Soups / Salads

Roasted Potato Salad with Vegetables takes 20 minutes to prepare.

Roasted Potato Salad with Vegetables takes 30 minutes to cook.

Roasted Potato Salad with Vegetables makes 12 servings.

The ingredients for Roasted Potato Salad with Vegetables are:

Ingredients:

To Roast

3 lbs of baby potatoes or fingerling potatoes, cut in half or quarters depending on size (about 8 cups - you can substitute regular potatoes, chopped)
1.5 cups corn (off cob, thawed from frozen, or canned)
1 large bell pepper, chopped
1 medium red onion, vertically sliced (about 1.5 cups)
1 tbsp. olive oil
Dressing

2 tbsp. olive oil
2 tbsp. whole-grain Dijon mustard
3 tbsp. cider vinegar
1/2 tsp. hot sauce (e.g., Tabasco)
1/4 tsp. salt
1 tsp. maple syrup (or 1/2 tsp. sugar if you don't have maple syrup on hand)
Mix In

2 cups cherry tomatoes, halved
1/2 cup chopped fresh herbs (I used flat-leaf parsley)

Here is how you make Roasted Potato Salad with Vegetables:

Directions:Preheat oven to 425 degrees.Place potatoes, corn, bell pepper and red onion in jelly roll pan and drizzle with olive oil, tossing to coat. Bake for 30 minutes, or until potatoes are tender, stirring periodically.Meanwhile, mix dressing ingredients in measuring cup or jar.Transfer roasted vegetables to a large bowl.Pour dressing over roasted vegetables, stirring to coat.Add cherry tomatoes and fresh herbs, and mix gently to combine.VariationsRoast other seasonal vegetables along with potatoesUse half sweet potatoesLike most salads, you don?t really have the measure vegetable quantities, and feel free to vary the amountsServing Size: Makes 12 generous cupsNumber of Servings: 12Recipe submitted by SparkPeople user MANYSPARKS.

The nutritional information for Roasted Potato Salad with Vegetables is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 113.4

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 123.1 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 2.6 g
• Protein: 2.7 g