Golden Potato and Vegetable Salad with RITZ Cracker Topping

Golden Potato and Vegetable Salad with RITZ Cracker Topping


12 servings, 1 cup each

  • Potato Salad
  • 2-1/4 lb. sweet potatoes, roasted, coarsely chopped
  • 1-1/8 lb. new potatoes, roasted, coarsely chopped
  • 15 oz. yellow beets, roasted, peeled and sliced
  • 9 oz. parsnips and carrots, chopped, sauteed
  • 9 oz. pearl onions, roasted, peeled
  • 1/3 cup fresh basil, chopped
  • 3/4 tsp. ground black pepper
  • 12 oz. sun dried tomato vinaigrette

  • Topping with RITZ
  • 9 oz. RITZ Crushed Crackers
  • 4-1/2 oz. butter, melted
  • 2 Tbsp. fresh parsley, chopped
  • 1 Tbsp. coarse grain mustard

Nutrition per serving


Potato Salad: Mix all ingredients; cover. Refrigerate until ready to use.

Topping with RITZ: Combine all ingredients.

For each serving: Spoon 1 cup of the Potato Salad into small ovenproof dish. Top with 3 Tbsp. of the Topping with RITZ. Bake in preheated 350ºF-convection oven for 10 to 12 min. or until potato salad is heated through and topping is golden brown.


Make Ahead

  • Potato Salad and Topping with RITZ can be prepared ahead of time. Cover and refrigerate in separate containers up to 4 hours. Then, spoon potato salad into ovenproof dish and add topping before baking as directed.