ROASTED POTATO SALAD

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Roasted Potato Salad image

I pack this delicious potato salad in a cooler to dish up cold at picnics, or transfer it to a slow cooker to serve warm for church potlucks. -Terri Adams, Kansas City, Kansas

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 9 servings.

Number Of Ingredients 12

6 cups water
1/2 pound fresh green beans, cut into 1-1/2-inch pieces
1 large whole garlic bulb
2 pounds small red potatoes, quartered
1/4 cup chicken broth
2 medium sweet red peppers, cut into large chunks
2 green onions, sliced
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt

Steps:

  • In a large saucepan, bring 6 cups water to a boil. Add beans; bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water; drain and pat dry., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place cut side up in a greased 15x10x 1-in. baking pan. Add potatoes; drizzle with broth. Bake, uncovered, at 400° for 30-40 minutes or until garlic is softened., Remove garlic; set aside. Add the red peppers, onions and reserved beans to the pan. Bake 30-35 minutes longer or until tender. Cool for 10-15 minutes. , Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables; toss to coat. Serve warm or cold.

Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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