Comida Kraft
Recipe Box

Roasted Potato and Vegetable Salad

(14) 11 Reviews
Prep Time
Total Time

8 servings

The secret to this tangy potato salad? It's even better the next day because the veggies soak up the balsamic vinaigrette. Make sure to save the leftovers!

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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.

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.


  • 8 servings

Healthy Living

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

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1/2 Fat

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
Calories 160
% Daily Value
Total fat 6g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 230mg
Carbohydrate 25g
Dietary fiber 3g
Sugars 5g
Protein 3g
Vitamin A 50 %DV
Vitamin C 25 %DV
Calcium 2 %DV
Iron 6 %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

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  • Diane_N_CO |

    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.

  • sarahlee487 |

    I used shallots instead of the onion and used sundried tomato vingerette made a good flavor.

  • zettalee1 |

    I love, love, love this receipe and so does my whole family.

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