Preheat oven to 400 degrees.
Toss potatoes, celery, onion, red bell pepper and olive oil in bowl. I used carrots in this version.
Spread onto 12 x 18 baking sheet pan.
Roast for 20 minutes.
Remove from oven and place in large mixing bowl.
In measuring cup add yogurt, mayonnaise, mustard, sugar, vinegar and pepper.
Whisk well.
Pour over warm vegetables and combine.
Garnish with sliced hard boiled egg, bacon crumbles and pine nuts.
Ingredients
Directions
Preheat oven to 400 degrees.
Toss potatoes, celery, onion, red bell pepper and olive oil in bowl. I used carrots in this version.
Spread onto 12 x 18 baking sheet pan.
Roast for 20 minutes.
Remove from oven and place in large mixing bowl.
In measuring cup add yogurt, mayonnaise, mustard, sugar, vinegar and pepper.
Whisk well.
Pour over warm vegetables and combine.
Garnish with sliced hard boiled egg, bacon crumbles and pine nuts.
