Yellow Potato and Roasted Veggie Salad
This roasted vegetable potato salad is light and refreshing, tossed and mixed with fresh greens for added flavor. It’s a fresh alternative to the traditional creamy potato salad.
Cook Time 25 minutes mins
Total Time 25 minutes mins
Course Entree
Cuisine American
Servings 12 people
Calories 100 kcal
Yellow Potato and Roasted Veggie Salad
- 3 pound Potatoes Yellow , halved or quartered
- 1 tsp Salt
- 2 1/2 pound Roasted vegetables (Of your choice)
- 1 cup Yogurt Unsweetened
Ensalada de Papitas Amarillas y Vegetales Asados
- 3 libras Papa amarilla cortada
- 1 cdta Sal
- 2 1/2 libras Verduras asadas
- 1 taza Yogur natural sin azúcar
English
Place potatoes in cold salted water, bring to a boil and cook for 15 minutes or until fork tender.
Add the rest roasted vegetables, mix, pour the yogurt, mix again.
Serve warm or refrigerate and serve cold.