Roasted Potato Salad

My husband prepared this for dinner along with a kale salad with fruit.  This was delicious!  The leftovers were tremendous; they were equally delicious heated or just cold.


1 ½ lbs. new red potatoes cut in quarters
1 ½ lbs. baby yellow potatoes cut in quarters
16 oz. whole button mushrooms, halved
2 yellow onions, sliced in thin wedges
2 cups grape tomatoes, halved
4 cups Brussels sprouts
1 cup cider vinegar
4 T. Dijon mustard
8 oz. tomato sauce, no salt added
2-3 cloves garlic, minced
Fresh parsley, chopped
Fresh basil, sliced
Fresh crack pepper


Preheat oven to 425 degrees.

Place the red potatoes, yellow potatoes, button mushrooms, yellow onions, grape tomatoes and Brussels sprouts in a large bowl. 

Place the cider vinegar, Dijon mustard, tomato sauce, garlic, fresh parsley, basil and crack pepper in a small bowl and whisk well.  Pour this mixture over the veggies.

Line a baking sheet with parchment paper.  Place mixture on parchment paper and bake in oven for 11/2 – 2 hours or until everything is done.  Stir every 20 minutes or so to keep coating the veggies.  Serve with a nice salad or side of cooked greens.