Roasted Vegetable Potato Salad
This roasted vegetable potato salad is light and refreshing, tossed in a dill vinaigrette and mixed with fresh green onions and tomatoes for added flavor. It’s a fresh alternative to the traditional creamy potato salad.
- Time: 65 min
- Servings: 12
Source: Pillsbury
Ingredients
- baby red potatoes, cut into 3/4-inch pieces
- plus 2 tablespoons extra-virgin olive oil
- teaspoons salt
- teaspoon pepper
- fresh whole kernel sweet corn
- fresh green beans, ends trimmed and cut into 2-inch pieces
- white wine vinegar
- teaspoons chopped fresh dill leaves
- sliced green onions
- halved cherry or grape tomatoes