Roasted Potato Salad

“Very versatile. This can be served hot or cold. No mayo, so great for picnics too! From TOH.”
READY IN:
1hr 25mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  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.

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