Oven-Roasted Potato Salad Recipe

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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 it warm for church potlucks.—5;Terri Adams, Kansas City, Kansas
MAKES:9 servings
MAKES: 9 servings


  • 1 large whole garlic bulb
  • 2 pounds small red potatoes, quartered
  • 1/4 cup chicken broth
  • 2 medium green peppers, cut into large chunks
  • 2 cups frozen cut green beans, thawed
  • 2 green onions, sliced
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried rosemary, crushed

Nutritional Facts

3/4 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. 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.
  2. Remove garlic; set aside. Add the green peppers, green beans and onions to the pan. Bake 30-35 minutes longer or until tender. Cool for 10-15 minutes.
  3. Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, salt and rosemary. Add vegetables; toss to coat. Serve warm or cold. Yield: 9 servings.
Originally published as Roasted Potato Salad in Taste of Home Dining on a Dime 2008, p203

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