Roasted Red Potato Salad
• 8 fl oz Sweet Baby Ray’s Garlic Parmesan Sauce
• 4 lbs Red potatoes quartered ½”, roasted
• 1 lb Onions ½” dice, roasted
• 8 oz Celery ¼” slice, roasted
• 1 Tbsp Rosemary fresh, chopped
• 8 fl oz bacon cooked, chopped
Directions
- Roast vegetables in 350°F oven until done. Remove from oven and cool.
- Place all ingredients in large mixing bowl and fold together until evenly coated.
- Portion, label and store in refrigerator until service.
Your Partner in Culinary Excellence
Customer Portal