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Ingredients
| red potatoes: 2.5 oz |
| onions - red: 1 |
| olive oil: 1/4 cup |
| garlic: 2 cloves |
| Kosher salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| balsamic vinegar: 2 Tbl |
| red sweet peppers: 1 whole pepper |
| dried pine nuts: 3 Tbl |
Roasted Rosemary Potato Salad
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
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.