Roasted Potato Salad Recipe
Roasted Potato Salad Recipe photo by Taste of Home

Roasted Potato Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 9 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Roasted Potato Salad in Taste of Home April/May 2004, p21

Nutritional Facts

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.

Reviews for Roasted Potato Salad

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 4, 2014

"Good flavor, not pretty. I'll use white balsamic next time for better presentation."

MY REVIEW
Reviewed Apr. 2, 2012

"I didnt like it but my husband did."

MY REVIEW
Reviewed Oct. 29, 2011

"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!!!"

MY REVIEW
Reviewed Jun. 27, 2011

"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!"

MY REVIEW
Reviewed Oct. 2, 2010

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

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