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Roasted Potato Salad

 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 warm for church potlucks. —Terri Adams, Kansas City, Kansas
9 ServingsPrep: 15 min. Bake: 1 hour + cooling


  • 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


  • 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

2 of 2

Roasted Potato Salad (continued)

Directions (continued)

  • 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 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.