Rosemary Roasted-Potato Salad Recipe

Name: Rosemary Roasted-Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs tiny red potatoes, halved or quartered; 1 medium red onion, cut into wedges; 1/4 cup olive oil, divided use; 2 tablespoons snipped fresh rosemary; 2 cloves garlic, minced; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh coarse ground black pepper; 2 tablespoons balsamic vinegar; 1 medium sweet red pepper, cut into bite-sized strips; 3 tablespoons pine nuts, toasted; fresh rosemary

Servings: persons

2 1/2 lbs tiny red potatoes, halved or quartered
1 medium red onion, cut into wedges
1/4 cup olive oil, divided use
2 tablespoons snipped fresh rosemary
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon fresh coarse ground black pepper
2 tablespoons balsamic vinegar
1 medium sweet red pepper, cut into bite-sized strips
3 tablespoons pine nuts, toasted
fresh rosemary

1
Preheat oven to 450 degrees.
2
In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper.
3
Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan.
4
Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice.
5
Transfer roasted potato mixture to a large bowl; set aside.
6
In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil.
7
Pour mixture over roasted potato mixture.
8
Add red pepper pieces; toss gently to coat.
9
Turn potato salad into serving bowl.
10
Sprinkle with pine nuts.
11
Serve warm or at room temperature.

454

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: 2 1/2 lbs tiny red potatoes, halved or quartered, 1 medium red onion, cut into wedges, 1/4 cup olive oil, divided use, 2 tablespoons snipped fresh rosemary, and more.

Yes, Rosemary 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.

Rosemary Roasted-Potato Salad

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