Roasted Potato Salad Recipe

Name: Roasted Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bring pot of water to a boil, add beans, return to a boil and cook for 3 minutes.
2
Drain and rinse with cold water.
3
Remove papery outer skin from garlic; cut top off garlic bulb.
4
Place cut side up in a greased roasting pan (15*10*1 size).
5
Add the potatoes, red peppers, onions, beans; drizzle with broth.
6
Bake, uncovered at 400F for 30-40 minutes or until garlic is softened.
7
Remove garlic and set aside.
8
Bake vegetables 30-35 more minutes or until tender.
9
Cook for 10-15 minutes.
10
Squeeze the softened garlic into a large bowl; stir in the vinegar, oil, sugar, rosemary and salt.
11
Add the vegetables and toss to coat.
12
Serve warm or cold.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Potato Salad

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