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

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5 11 14
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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
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

3/4 cup: 124 calories, 3g fat (0.550g saturated fat), 0mg cholesterol, 167mg sodium, 22g carbohydrate (0g sugars, 3g fiber), 3g 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


Reviews for Roasted Potato Salad

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
justmbeth
Reviewed Feb. 16, 2015

"Wonderful! I was asked not to wait until I make this again. I was worried it was a bit dry while roasting since the broth evaporated in no time but it all worked out well."

MY REVIEW
gooch621
Reviewed Oct. 4, 2014

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

MY REVIEW
gingerriss
Reviewed Apr. 2, 2012

"I didnt like it but my husband did."

MY REVIEW
Vikkigo
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
scrapo
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
katelyn3
Reviewed Oct. 2, 2010

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

MY REVIEW
hapronk
Reviewed Jul. 24, 2010

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

MY REVIEW
Bernice5
Reviewed Jun. 25, 2010

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

MY REVIEW
pomlady
Reviewed Jun. 3, 2010

"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."

MY REVIEW
Markey Duensing
Reviewed Jun. 1, 2010

"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."

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