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Roasted Potato Salad Recipe

Roasted Potato Salad Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Roasted Potato Salad Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 9 Servings

15 60 75

Ingredients

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

Directions

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 15-in. x 10-in. x 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. Yield: 9 servings.

Nutritional Analysis: One serving (3/4 cup) equals 124 calories, 3 g fat (trace saturated fat), 0 cholesterol, 167 mg sodium, 22 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Originally published as Roasted Potato Salad in Taste of Home April/May 2004, p21

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Reviews for Roasted Potato Salad

Roasted Potato Salad

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Reviewed on Apr. 02, 2012 by gingerriss

I didnt like it but my husband did.

Reviewed on Oct. 29, 2011 by Vikkigo

Awesome salad hot or cold!! I served it cold for my son's birthday party and everyone loved it! Then served it hot for my Aunt's bridal shower and was asked for the recipe several times!!!

Reviewed on Jun. 27, 2011 by scrapo

Great! I wasn't too sure how I would like it not being the biggest balsami vinegar fan, but it was excellent. We like it cold!

Reviewed on Oct. 02, 2010 by katelyn3

My family thought this was excellent and that I should definitely make it again.

Reviewed on Jul. 24, 2010 by hapronk

One of our summer favorites! I like it best at room temperature.

Reviewed on Jun. 25, 2010 by Bernice5

Loved the blended flavors, it really was a hit with my picky family!

Reviewed on Jun. 03, 2010 by pomlady

Have new potatoes from our gardenas well as green and yellow beans, and a son who doesn't eat Mayo. Wanted a poato salad that he would eat. He loved it and so did my husbnd. Will make again. It is a keeper.

Reviewed on Jun. 01, 2010 by Markey Duensing

Excellent and a healthy alternative to the regular potato salad. I used frozen green beans because I had them on hand. I put them in a colandar and rinsed with hot water until thawed. I drained the beans and patted dry before adding to the potatoes. This will definitely be a regular addition to my menu.

Reviewed on May. 31, 2010 by Aphrodite7

Wonderful!