Creamy Peppercorn Potato Salad with Toasted Almonds and Vegetables

Creamy Peppercorn Potato Salad with Toasted Almonds and Vegetables

  • Prep Time 20 Minutes
  • Cook Time 20 Minutes

Ingredients   Serves 6 to 8

Directions

  1. Preheat oven to 425°F. Toss potatoes, asparagus, broccoli and carrots in olive oil and place a shallow roasting pan. Roast 20 minutes, stirring occasionally until potatoes are fork tender. Let cool slightly. Cut asparagus into 2-inch pieces and coarsely chop broccoli florets.
  2. Toss potatoes, vegetables and almonds with Dressing. Serve immediately or chill in refrigerator until ready to serve.

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