Roasted Potato Salad Recipe

Name: Roasted Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 1/2 pound fresh green beans, cut into 1-1/2-inch pieces; 1 large whole garlic bulb; 2 pounds small red potatoes, quartered; 1/4 cup chicken broth; 2 medium sweet red peppers, cut into large chunks; 2 green onions, sliced; 1/4 cup balsamic vinegar; 2 tablespoons olive oil; 2 teaspoons sugar; 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed; 1/2 teaspoon salt

Servings: persons

6 cups water
1/2 pound fresh green beans, cut into 1-1/2-inch pieces
1 large whole garlic bulb
2 pounds small red potatoes, quartered
1/4 cup chicken broth
2 medium sweet red peppers, cut into large chunks
2 green onions, sliced
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt

1
In a large saucepan, bring 6 cups water to a boil. Add beans; bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water; drain and pat dry.
2
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place cut side up in a greased 15x10x 1-in. baking pan. Add potatoes; drizzle with broth. Bake, uncovered, at 400u00b0 for 30-40 minutes or until garlic is softened.
3
Remove garlic; set aside. Add the red peppers, onions and reserved beans to the pan. Bake 30-35 minutes longer or until tender. Cool for 10-15 minutes.
4
Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables; toss to coat. Serve warm or cold.

367

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 12 ingredients. The key ingredients include: 6 cups water, 1/2 pound fresh green beans, cut into 1-1/2-inch pieces, 1 large whole garlic bulb, 2 pounds small red potatoes, quartered, 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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