Everything Potato Salad

Originally I had planned to make a roasted potato salad to go with my veggie burger on Tuesday night, but it turned out we really didn't have any potatoes, and instead I had a whole lot of everything else... As with the last few recipes - the quantities are up to you, this is more like a springboard then a straight jacket - as it should be with cooking in general. Also note this can be re-purposed into a salad meal with the addition of beans, and it can also be parlayed into the veggie wraps by omitting the herbs and dressing.

Small potatoes - nugget size

Parsnips

Beets

Fennel

Italian Parsley

Dill

Red Onion

Beans - steamed until just crunchy/tender

Dressing

Apple Cider Vinegar/White Wine Vinegar - either or a combo

Dijon mustard

Garlic

Zest and juice of a lemon

Olive Oil

Salt and Pepper

Salad - Slice thinly the potatoes, beets, parsnips - toss on a cookie sheet with a little olive oil, salt and pepper - roast at 400 - until golden. Meanwhile, combine minced red onion, dill, Italian parsley, beans and thinly sliced fennel. Prepare the dressing - I like mine really vinegary, but it's your choice. Add the hot veggies to the bowl, add the dressing and serve warm.

Note regarding fennel: I'm aware most of you will not have a mandolin or a v-slicer. So chop off the top, and cut in half then remove the core - then have at it - I find it's easier, though more time consuming to take the layers apart and slice them separately.