Roasted Potato Salad
PREP TIME 10 Minutes
TOTAL COOK TIME 40 Minutes
SERVES 6 people
Ingredients
- 2 cups of Nature Fresh Farms® red bell peppers, diced
- 6 Yukon potatoes
- 2 cups of small celery, diced
- 1 small red onion, diced
- ¼ cup of Italian flat leaf parsley, chopped
- ½ cup of carrots, shredded
- ½ cup cheddar cheese, shredded
- ½ cup light mayonnaise
- 2 tbsp grainy dijon mustard
- 2 tbsp. white balsamic vinegar
- Salt pepper to taste
- 1 clove garlic, diced
Directions
Step 1
Prepare all ingredients by dicing bell peppers, celery, parsley and red onion, cutting the Yukon potatoes into quarters, and shredding carrots & cheddar cheese.
Step 2
To create dressing, whisk light mayonnaise, dijion mustard, balsamic vinegar & garlic together in a small bowl until completely combined, then set aside in the refrigerator.
Step 3
In a large bowl add olive oil, potatoes, salt & pepper. Mix until potatoes are completely coated.
Step 4
Place on a large cookie sheet and roast for 40 minutes at 350 degrees or until potatoes are fully cooked. Remove from oven and let cool.
Step 5
In a large bowl combine Bell Peppers, celery, onions, carrots and parsley.
Step 6
Add the potatoes, once cooled, and dressing; mix well. Place on a serving platter and garnish with cheddar cheese.
Chef's Tips
To add some additional protein to this meal, incorporate chicken into the mixture.
