Roasted Potato Salad
photo by LUv 2 BaKE
- Ready In:
- 1hr 25mins
- 1⁄2 lb fresh green beans, cut into 1 1/2 -inch pieces
- 1 large bulb of garlic
- 2 lbs small red potatoes, quartered
- 2 medium sweet red peppers, cut into large chunks
- 2 green onions, sliced
- 1⁄4 cup vegetable broth
- 1⁄4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons sugar
- 1 teaspoon fresh rosemary, minced or 1/4 teaspoon dried rosemary, crushed
- 1⁄2 teaspoon salt
- Bring pot of water to a boil, add beans, return to a boil and cook for 3 minutes.
- Drain and rinse with cold water.
- Remove papery outer skin from garlic; cut top off garlic bulb.
- Place cut side up in a greased roasting pan (15*10*1 size).
- Add the potatoes, red peppers, onions, beans; drizzle with broth.
- Bake, uncovered at 400F for 30-40 minutes or until garlic is softened.
- Remove garlic and set aside.
- Bake vegetables 30-35 more minutes or until tender.
- Cook for 10-15 minutes.
- Squeeze the softened garlic into a large bowl; stir in the vinegar, oil, sugar, rosemary and salt.
- Add the vegetables and toss to coat.
- Serve warm or cold.
Questions & Replies
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This was a really great salad. I love roasted veggies, which made me want to try this salad as soon as I saw it. It was delicious. I loved the different flavour and texture of the roasted potatoes (as opposed to boiled in other cold potato dishes and salads). And the ratio of the potatoes to the other veggies was perfect in my opinion. The dressing was great, although I may cut down on the sugar a little next time for personal tase. The salad is a little time consuming, but is worth it. That said, my veggies actually took much less time to roast to perfection. Thanks so much Ms*Bindy!!
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