Roasted Potato Salad

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

1. 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.

2. 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.

3. Step 3

   In a large bowl add olive oil, potatoes, salt & pepper. Mix until potatoes are completely coated.

4. 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.

5. Step 5

   In a large bowl combine Bell Peppers, celery, onions, carrots and parsley.

6. Step 6

   Add the potatoes, once cooled, and dressing; mix well. Place on a serving platter and garnish with cheddar cheese.