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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
  • Total Time
    Prep: 15 min. Bake: 1 hour + cooling
  • Makes
    9 servings


  • 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 15x10x 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 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.
Nutrition Facts
3/4 cup: 124 calories, 3g fat (1g saturated fat), 0 cholesterol, 167mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

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Average Rating:
  • juicyfruit007
    Apr 26, 2017

    This was really good! Greater than the sum of its parts, if you know what I mean.

  • justmbeth
    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.

  • gooch621
    Oct 4, 2014

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

  • gingerriss
    Apr 2, 2012

    I didnt like it but my husband did.

  • Vikkigo
    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!!!

  • scrapo
    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!

  • katelyn3
    Oct 2, 2010

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

  • hapronk
    Jul 24, 2010

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

  • Bernice5
    Jun 25, 2010

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

  • pomlady
    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.