Potato and Roasted Veggie Salad

Alright ladies... I stumbled upon this today in looking online for a new salad to try. It is delicious! I assume you could use bottled roasted veggies, but I opted to take the 30 minutes and roast my own. The red onion ends up so sweet and delicious, and I'm not even an onion lover. I did make a few changes, summarized below:

1. I left the olives out of the salad and the dressing, because they are gross. Yuck!

2. I don't know what purple peruvian potatoes are and I had red potatoes on hand, so that's what I used.

3. In the dressing, I'm not sure what that special kind of mustard is, so I just used dijon mustard and it tasted great.

4. I heart cilantro! So I probably added closer to 1/8-1/4 cup instead of the teaspoon it called for.

5. I used olive oil instead of canola.

6. To increase the shelf life I didn't combine the potato veggie mix with the lettuce. I just reserved some of the dressing so that I could add a bit more when I served it with the lettuce over several days. But I'm sure it'd be good to mix it all together if you knew you'd be eating it all in one meal.

7. Lastly, I baked some salmon to serve in the salad as well. Yum!

Enjoy! Thank you Food Network!