1 Picture
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
Details
Preparation
Step 1
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 facts
Servings Per Recipe 6 servingsCalories262Total Fat (g)12Saturated Fat (g)2, Monounsaturated Fat (g)8, Polyunsaturated Fat (g)2, Cholesterol (mg)0, Sodium (mg)201, Carbohydrate (g)34, Total Sugar (g)2, Fiber (g)4, Protein (g)6, Vitamin A (DV%)0, Vitamin C (DV%)104, Calcium (DV%)3, Iron (DV%)12, Percent Daily Values are based on a 2,000 calorie diet
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