ROASTED POTATO RED PEPPER AND GARLIC SALAD

Roasted Potato red pepper and garlic salad image

Provided by Deb Crane @songchef

Number Of Ingredients 11

2 pound(s) red potatoes, cut into chunks
1 - large whole bulb of garlic
1/4 cup(s) chicken broth
1 - large sweet red pepper, cut into chunks
- snipped chives to taste
FOR THE DRESSING
1/4 cup(s) balsamic vinegar
2 tablespoon(s) olive oil
2 teaspoon(s) sugar
1/4 teaspoon(s) rosemary, dried
1/2 teaspoon(s) salt

Steps:

Preheat oven to 400 degrees. Oil a rimmed baking sheet with some olive oil.
Remove the paper skin of the outside of the garlic bulb. Leave it whole, just get off as much of the paper skin from the outside. Cut the top off just a bit. (just some of the very top portion. Place it in the middles of your prepared pan cut side up/root side down. Place the cut potatoes around the garlic bulb in the middle.
Bake in preheated oven for about 30 minutes, until the potatoes are tender. Remove potatoes from pan, but leave the garlic bulb on the pan. Place the red peppers around the garlic bulb and bake for an additional 20 minutes, until the red peppers are slightly roasted and the garlic bublb is tender when pierced with a fork.
Add the peppers to the potaotes, and let cool for a while. Allow garlic bulb to cool off until you can handle it. TO remove the roasted garlic, squeeze out each clove out of its "shell" Put the garlic in a large bowl and smash it with a fork. To the smashed garlic, add the dressing ingredients. Stir well to combine.
Add your reserved potatoes and peppers to the dressing. Add snipped chives. Toss gently to combine.
This salad has a wonderful flavor! For as simple as it is, it has much depth. An easy change of pace from your regular potato salads and no need to refrigerate! I like it best at room temperature, but it could also be served warm, or chilled.