•   Potato Salad
  • 2-1/4 lb. sweet potatoes, roasted, coarsely chopped
  • 1-1/8 lb. new potatoes, roasted, coarsely chopped
  • 15 oz. yellow beets, roasted, peeled and sliced
  • 9 oz. parsnips and carrots, chopped, sauteed
  • 9 oz. pearl onions, roasted, peeled
  • 1/3 cup fresh basil, chopped
  • 3/4 tsp. ground black pepper
  • 12 oz. sun dried tomato vinaigrette
  •   Topping with RITZ
  • 9 oz. RITZ Crushed Crackers
  • 4-1/2 oz. butter, melted
  • 2 Tbsp. fresh parsley, chopped
  • 1 Tbsp. coarse grain mustard


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

    Potato Salad and Topping with RITZ can be prepared ahead of time. Cover and refrigerate in separate containers up to 4 hours. Then, spoon potato salad into ovenproof dish and add topping before baking as directed.

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