Rosemary Roasted-Potato Salad

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2 1⁄2 lbs  tiny  red potatoes, halved or quartered
• 1  medium red onion, cut into wedges
• 1⁄4 cup olive oil, divided use
• 2  tablespoons  snipped fresh rosemary
• 2  cloves garlic, minced
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon fresh coarse ground black pepper
• 2  tablespoons  balsamic vinegar
• 1  medium  sweet red pepper, cut into bite-sized strips
• 3  tablespoons pine nuts, toasted
•  fresh rosemary

Directions

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.