Cheesy Roasted Vegetable Potato Salad

4 servings


  • 1 1/2 pounds baby yellow potatoes (Yukon gold), cut into halves or quarters
  • 1 cup fresh corn kernels or thawed frozen kernels, blotted dry
  • 1 1/4 cups fresh green beans, ends trimmed
  • 4 strips thick-cut bacon, cut in small pieces
  • ¾ cup mayonnaise
  • 1 ½ tablespoons stone ground mustard
  • 1 clove garlic, minced
  • 2 teaspoons lemon juice
  • 2 tablespoons fresh chives, chopped
  • Salt and pepper to taste
  • 5 ounces Emmi Emmentaler® or Gruyère cheese, shredded
  • Sliced radishes, for garnish
  • Fresh chives, for garnish


  1. Heat oven to 400°F.
  2. In a large Dutch oven, add 2 teaspoons coarse salt to water and boil potatoes over medium-high heat until fork-tender, about 10 minutes. Drain; set aside to cool.
  3. While potatoes are boiling, place corn, green beans and bacon on a parchment-lined baking sheet. Bake 20 to 25 minutes, stirring halfway through until bacon is cooked through and vegetables are slightly charred.
  4. In a small bowl or jar, mix mayonnaise, mustard, garlic, lemon juice, chives, salt, and pepper.
  5. To assemble potato salad, combine potatoes, corn-green bean-bacon mixture, mayonnaise dressing and Emmentaler cheese cubes in large bowl. Mix well. Garnish with radish slices and additional chives, if desired. Refrigerate before serving.