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.

More Recipes You'll Enjoy

Recipes for Every Occasion

Mediterranean Grilled Steaks with Antipasto Salsa

View Recipe

Warm Beef & Goat Cheese Bruschetta Salad

View Recipe

Italian-Style Chicken Salad

View Recipe

Wish-Bone Bruschetta

View Recipe
See Them All