Roasted Potato Salad

Recipe by MsBindy
READY IN: 1hr 25mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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