Golden Potato and Vegetable Salad with RITZ Cracker Topping
Ingredients
12 servings, 1 cup each
Potato Salad
- 2¼ lb. sweet potatoes, roasted, coarsely chopped
- 1⅛ 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
- ⅓ cup fresh basil, chopped
- ¾ tsp. ground black pepper
- 12 oz. sun dried tomato vinaigrette
Topping with RITZ
- 9 oz. RITZ Crushed Crackers
- 4½ oz. butter, melted
- 2 Tbsp. fresh parsley, chopped
- 1 Tbsp. coarse grain mustard
NUTRITION FACTS
Nutrition per serving
DIRECTIONSTips
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.
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