Roasted Potato Salad – a delicious recipe with potatoes, sweet potato, carrot, green beans, olive oil, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Chop potatoes, sweet potatoes, carrots and green beans into 1-1 1/2 inch cubes.
2
Toss in olive oil and Kosher salt.
3
Place on a baking sheet making sure veggies don't touch otherwise they will steam instead of roast and put into a 400 degree oven.
4
Roast about 20 minutes or until vegetables start to brown.
5
Here's the love.
6
Remove from oven and put hot vegetables into a bowl with marinade.
7
My favorite is 1/4 cup good extra virgin olive oil and 2 tbs balsamic vinegar sea salt and gound pepper.
8
you may also use 1/3 cup of your favorite purchased vinaigrette dressing.
9
Add chopped fresh herbs and toss well.
10
Refrigerate until cool.
11
This is more of a starting point than a recipe.
12
Make this your own.
1021
kcal
Calories
30
g
Fat
171
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 lbs potatoes, 1 lb sweet potato, 1 lb carrot, 12 lb green beans, and more.
Yes, Roasted Potato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
