Golden Potato and Vegetable Salad

• Potato Salad
• 1-1/2 qt. sweet potatoes, roasted, coarsely chopped
• 3 cups new potatoes, roasted, coarsely chopped
• 2 cups yellow beets, roasted, peeled and sliced
• 2 cups parsnips and carrots, chopped, sauteed
• - pearl onions, roasted, peeled King Sooper's 1 lb For $0.99 thru 02/09
• 1/3 cup fresh basil, chopped
• 3/4 tsp. ground black pepper
• 1-1/2 cups KRAFT Signature Sun Dried Tomato Oregano Dressing
• Topping with RITZ
• 3 cups crushed butter crackers
• 2/3 cup butter, melted
• 2 Tbsp. fresh parsley, chopped
• 1 Tbsp. GREY POUPON Country Dijon Mustard

1. Potato Salad: Mix all ingredients; cover.
2. Refrigerate until ready to use.
3. Topping with RITZ: Combine all ingredients.
4. For each serving: Spoon 1 cup of the Potato Salad into small ovenproof dish.
5. Top with 3 Tbsp.
6. of the Topping with RITZ.
7. Bake in preheated 350 degrees F-convection oven for 10 to 12 min.
8. or until potato salad is heated through and topping is golden brown.

salad, sweet potatoes, new potatoes, yellow beets, carrots, onions, fresh basil, ground black pepper, oregano dressing, topping with ritz, butter crackers, butter, fresh parsley, poupon

Taken from www.kraftrecipes.com/recipes/golden-potato-vegetable-salad-98324.aspx (may not work)