Roasted Vegetable Potato Salad

• 750g carrots, pumpkin, potato and parsnip, cut into small chunks
• 1 tablespoon oil
• 2 teaspoons each cumin and coriander
• Mayonnaise dressing
• 1/3 cup KRAFT Classic Mayonnaise
• 1/4 cup sour cream
• 1/4 cup sultanas
• 1 teaspoon seeded mustard
• 4 spring onions, chopped

1. Combine vegetables, oil and spices.
2. Bake in a 200C oven for 35-45 minutes or until golden and tender.
3. Mix together the mayonnaise, sour cream, sultanas and mustard.
4. Arrange the vegetables on a serving plate, spoon over the mayonnaise dressing and garnish with the spring onions.

carrots, oil, cumin, mayonnaise dressing, kraft classic mayonnaise, sour cream, sultanas, seeded mustard, spring onions

Taken from www.kraftrecipes.com/recipes/roasted-vegetable-potato-salad-103063.aspx (may not work)