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  • 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


  • 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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