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Rosemary Roasted Potato Salad


Serves 6

Ingredients

  • 2-1/2 lb tiny new red potatoes , halved or quartered
  • 1 medium red onion, cut into wedges
  • 1/4 cup olive oil, divided use
  • 2 tbsp snipped fresh rosemary
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/2 tsp coarsely ground black pepper
  • 2 tbsp balsamic vinegar
  • 1 medium red sweet pepper, cut into bite-sized strips
  • 3 tbsp pine nuts, toasted
  • Fresh rosemary sprigs

Method

  1. Preheat oven to 450°F. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside.
  2. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.
  3. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature.
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