Roasted Potato Salad

READY IN: 1hr 25mins
Recipe by MsBindy

Very versatile. This can be served hot or cold. No mayo, so great for picnics too! From TOH.

Top Review by Ms B.

We served this warm as a side to grilled turkey mignons. I prepared it with chicken broth instead of the veggie broth, and omitted the rosemary. The flavors were a very nice blend.

Ingredients Nutrition


  1. Bring pot of water to a boil, add beans, return to a boil and cook for 3 minutes.
  2. Drain and rinse with cold water.
  3. Remove papery outer skin from garlic; cut top off garlic bulb.
  4. Place cut side up in a greased roasting pan (15*10*1 size).
  5. Add the potatoes, red peppers, onions, beans; drizzle with broth.
  6. Bake, uncovered at 400F for 30-40 minutes or until garlic is softened.
  7. Remove garlic and set aside.
  8. Bake vegetables 30-35 more minutes or until tender.
  9. Cook for 10-15 minutes.
  10. Squeeze the softened garlic into a large bowl; stir in the vinegar, oil, sugar, rosemary and salt.
  11. Add the vegetables and toss to coat.
  12. Serve warm or cold.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a