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Rosemary Roasted-Potato Salad

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READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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