Recipe: Roasted Potato Salad

A fresh twist on an old picnic or cook out staple. You can pack this salad in a cooler to serve cold at a picnic or transfer it to a slow cooker to serve warm for a potluck.


1/2 lb green beans, steamed
1 whole garlic
2 pounds red potatoes, quartered
2 medium sweet red peppers, cut into chunks
2 green onions, sliced
1/4 cup chicken broth
1/4 cup balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt


1) Remove papery outer skin from garlic (do not peel or seperate cloves). Cut top of garlic bulb. Place cut side up in a greased baking pan.

2) Add potatoes, red peppers, onions, and beans; pour chicken broth over top. Bake, uncovered, at 400 degrees for 30 to 40 minutes or until garlic is softened. Remove garlic; set aside. Bake vegetable for another 30 to 35 minutes or until tender. Let cool for 10 to 15 minutes.

3) Squeeze softened garlic into a bowl. Stir in the vinegar, oil, rosemary, and salt. Add vegetables; toss to coat. Serve as warm or cold.

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Related: Summer Salad with a Citrus Vinaigrette

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06.28.13  11:00AM    BRIGID


Categories: Fourth of July, lunch, make ahead, roasting, salad, side dish, supper, summer

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