Roasted Potato Salad

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READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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