Rosemary Roasted-Potato Salad

Total Time
Prep 20 mins
Cook 30 mins

Ingredients Nutrition


  1. Preheat oven to 450 degrees.
  2. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper.
  3. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan.
  4. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice.
  5. Transfer roasted potato mixture to a large bowl; set aside.
  6. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil.
  7. Pour mixture over roasted potato mixture.
  8. Add red pepper pieces; toss gently to coat.
  9. Turn potato salad into serving bowl.
  10. Sprinkle with pine nuts.
  11. Serve warm or at room temperature.
Most Helpful

5 5

The smell of this cooking was unbelievable, and the taste-even better. It's a nice easy recipe that results in a great potato dish! We halved the oil as suggested, but felt there was still enough left in the pan to make the final dressing. So I guess I am saying, we halved the oil:-)