Rainbow Roasted Potato Salad

April 08, 2013

Salad of crisp, fresh vegetables paired with the nutty, heartiness of gorgeous purple potatoes and the tender, slight sweetness of red potatoes both roasted to perfection and tossed with a lemon-shallot vinaigrette.

2 red potatoes (or 6 petite reds), cut into 1-inch pieces
2 purple potatoes (or 6 petite purples), cut into 1-inch pieces
4 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups fresh green beans, ends trimmed and beans halved
1 cup zucchini, sliced and halved
1 cup yellow squash, sliced and halved
1 cup fresh corn kernels
1/2 tablespoon fresh thyme
1 cup grape tomatoes, halved
1/4 c. fresh lemon juice
2 teaspoons sugar
1/4 cup shallots, sliced

Preheat oven to 400 degrees. In a large bowl, combine both the red and purple potatoes and toss with 1 tablespoons of olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast in the oven...
See the full directions on my site

Nutritions

Calories
402

Sodium
790mg
32% DV

Fat
22g
34% DV

Protein
11g
22% DV

Carbs
39g
13% DV

Fiber
8g
33% DV