Roasted Potato Salad


  • Potatoes
  • ½ Cup Mushrooms Sliced or chopped
  • ¼ cup roasted red pepper, chopped
  • 1 medium onion, thinly sliced
  • 1 tsp. dried parsley, chopped
  • ½ cup Veeba Honey Mustard Dressing
  • Salt and pepper to taste


  • Boil potatoes for 6 minutes in lightly salted water.
  • Drain, cool and then cut into 1/4-inch slices.
  • Gently toss potato slices in olive oil, lightly seasoned with salt and pepper.
  • Place on roasting pan and roast in oven for 20–25 minutes or until potatoes are crispy, turning once.
  • While potatoes are roasting, fry the Mushrooms until crisp and set aside to drain and cool.
  • Combine cooled potatoes with Mushroom, roasted red pepper, onion and parsley.
  • Pour Veeba Honey Mustard Dressing over salad and chill for at least an hour before serving.

Other Veebalicious Ideas

Tastes wonderful on all kinds of sandwiches. Also a delicious dip for fried foods!

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