Roasted Rosemary Potato Salad

Roasted Rosemary Potato Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • pounds tiny new red potatoes, halved or quartered

  • 1

    medium red onion, cut in wedges

  • ¼

    cup olive oil, divided

  • 2

    tablespoons snipped fresh rosemary

  • 2

    cloves garlic, minced

  • ½

    teaspoon kosher salt

  • ½

    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.


Nutrition

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