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Oven-Roasted Potato Salad

 Oven-Roasted Potato Salad
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
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


  • 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 green peppers, green beans and
  • onions 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, salt and rosemary. Add vegetables; toss to coat. Serve warm
  • or cold. Yield: 9 servings.