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.
Toss potatoes, vegetables and almonds with Dressing. Serve immediately or chill in refrigerator until ready to serve.