Rosemary Roasted-Potato Salad

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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