Roasted Potato and Vegetable Salad - Kraft Recipes Top
Comida Kraft
Recipe Box

Roasted Potato and Vegetable Salad

Prep Time
10
min.
Total Time
1
hr.
Servings

8 servings

Make sure to save any leftovers of your Roasted Potato and Vegetable Salad. These roasted potato and veggie bits are great warm or chilled the next day.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Toss vegetables with dressing.
  • Spread onto bottom of shallow baking pan.
  • Bake 50 min. or until vegetables are tender, stirring occasionally.

Special Equipment Needed

Food Facts

If carrots are young and tender, there's no need to peel them. Simply scrub them well with a vegetable brush. This saves time and retains more of the carrots' flavor and nutrients.

Storage Know-How

Refrigerate leftovers. This salad is delicious warm or cold.

Servings

  • 8 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

This vegetable side dish is an excellent source of vitamin A from the carrots and a good source of vitamin C from the potatoes.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 180
Total fat 5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 410mg
Carbohydrate 28g
Dietary fiber 2g
Sugars 10g
Protein 4g
% Daily Value
Vitamin A 80 %DV
Vitamin C 40 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Great tasting. Great tasting. Even my husband, who doesn't like anything different, really liked it too! I will be making this again in the near future. Thank you!
Date published: 2005-08-22
Rated 1 out of 5 by from I thought this would be a good recipe since I like roasted vegetables and the tang of vinaigrette... I thought this would be a good recipe since I like roasted vegetables and the tang of vinaigrette dressings. However I did not like it at all.
Date published: 2008-09-12
Rated 4 out of 5 by from This recipie was easy to make and tasted great. This recipie was easy to make and tasted great. My whole family loved it. It tasted even better the next day.
Date published: 2008-01-17
Rated 4 out of 5 by from I used shallots instead of the onion and used sundried tomato vingerette made a good flavor. I used shallots instead of the onion and used sundried tomato vingerette made a good flavor.
Date published: 2008-05-01
Rated 4 out of 5 by from This went great with my spareribs. This went great with my spareribs. We fixed for a tailgate party, and it went over great.
Date published: 2002-10-05
Rated 3 out of 5 by from yes would like try this Recipe one of these month's when turn's colder outside. yes would like try this Recipe one of these month's when turn's colder outside.
Date published: 2002-10-06
Rated 4 out of 5 by from VERY GOOD, EVERY BODY LIKED IT! VERY GOOD, EVERY BODY LIKED IT! iT WAS VERY TASTY, GOOD FOR ALL AGES!
Date published: 2002-11-30
Rated 5 out of 5 by from What a delicious sidedish for a standing rib roast. What a delicious sidedish for a standing rib roast. Easy and quick.
Date published: 2002-12-01
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