Warm Southwest Potato Salad

Ingredients for Veggie Medley:⠀

3 white potatoes cubed ⠀

3 medium zucchini cut into 1/4-1/2 inch thick rounds⠀

1 purple onion sliced ⠀

1 red bell pepper chopped ⠀

1 yellow bell pepper chopped⠀

1 Tbs balsamic vinegar ⠀

1-2 Tbs olive oil⠀

Dried rosemary, slay, pepper to taste ⠀⠀

Ingredients for the Chipotle Mayo:⠀

1/4 cup of @primalkitchenfoods Mayo ⠀

1/2 tsp paprika ⠀

1/4-1/2 tsp Chipotle chili powder ⠀

1/2-1 tsp lime juice

*may need to double the mayo ingredients depending on how much veggies used ⠀

Directions:⠀

In a large ziplock baggie add all sliced veggies minus the potatoes. Season the veggies with desired spices. Add olive oil and balsamic vinegar. Shake bag and let marinate overnight. Pour out veggies into a foil lined baking sheet and bake at 425 degrees F for 15-20 minutes or until onions are clear and zucchini is tender. Roast potatoes on a separate baking sheet at 425 degrees for 25-30'minutes or until tender. In a large bowl add veggies and potatoes together. In a separate bowl mix ingredients for Chipotle mayo. Pour mayo on to mixed veggies and toss until evenly coated. Serve warm to guests or separate into portions and save for meals through the week.