Roasted Potato Salad

1. 1

   Toss potatoes with cheese and 2 cups of the dressing (or 1/4 cup of the dressing for trial recipe).

2. 2

   Spread evenly into 2 parchment paper-lined full sheet pans (or 1/2 sheet pan for trial recipe).

3. 3

   Bake in 425F-standard oven for 25 to 30 min.

4. 4

   or until potatoes are tender, stirring after 15 min.

5. 5

   Cool completely.

6. 6

   For each serving: Toss 1/4 cup each of the potatoes and lettuce with 1 Tbsp.

7. 7

   of the remaining dressing; top with 2 tomato wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.