Want to take potato salad up a notch? Just roast poatoes, carrots and onions 'til they're sweet and tender, then toss 'em in a flavorful mayo dressing.
What You Need
Original recipe yields 4 servings
4 cups cubed potatoes (about 3 medium)
2 cups baby carrots
1/2 cup thin onion wedges
2 Tbsp. olive oil
1/4 tsp. each: salt and pepper
1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/4 cup KRAFT Lite Zesty Italian Dressing
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Let's Make It
Preheat oven to 375ºF. Toss vegetables with oil and seasonings; spread into 15x10x1-inch baking pan.
Bake 40 to 45 min. or until vegetables are tender, stirring after 25 min. Cool completely.
Transfer to serving bowl. Add mayo and dressing; toss to coat. Cover. Refrigerate until chilled.
Immediately toss hot vegetables with the mayo and dressing. Serve warm.
Substitute 1 Tbsp. GREY POUPON Dijon Mustard for the Italian dressing.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup each
* 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.