Roasted Rosemary Potato Salad

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Roasted Rosemary Potato Salad

6 servings Prep: 20 minutes

Roast: 25 minutes

View Nutrition Facts Ingredients

2 1/2 pounds tiny new red potatoes, halved or quartered

1 medium red onion, cut in wedges

1/4 cup olive oil, divided

2 tablespoons snipped fresh rosemary

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

2 tablespoons balsamic vinegar

1 medium red sweet pepper, cut into bite-sized strips

3 tablespoons pine nuts, toasted

 

Directions

1. Preheat oven to 450 degree F oven. In a large mixing bowl combine

potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary,

garlic, salt, and black pepper. Toss potato mixture to coat well;

arrange in a single layer in a greased shallow roasting pan. Roast,

uncovered, for 25 to 30 minutes or until potatoes are tender and

lightly browned, stirring mixture twice. Transfer roasted potato

mixture to a large bowl; set aside.

 

2. In a small bowl whisk together balsamic vinegar and remaining 2

tablespoons olive oil. Pour mixture over roasted potato mixture. Add

red pepper pieces; toss gently to coat.

 

3. Turn potato salad into serving bowl. Sprinkle with pine nuts.

Serve warm or at room temperature. Makes 6 servings.