Roasted Rosemary Potato Salad

Makes: 6 servings
Prep: 20 minutes
Roast: 25 minutes

Ingredients

* 2 1/2 pounds tiny new red potatoes, halved or quartered
* 1 medium red onion, cut in wedges
* 1/4 cup olive oil, divided
* 2 tablespoons snipped fresh rosemary
* 2 cloves garlic, minced
* 1/2 teaspoon kosher salt
* 1/2 teaspoon coarsely ground black pepper
* 2 tablespoons balsamic vinegar
* 1 medium red sweet pepper, cut into bite-sized strips
* 3 tablespoons pine nuts, toasted

Directions

1. Preheat oven to 450 degree F oven. 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. Makes 6 servings.

http://www.bhg.com/recipe/salads/roasted-rosemary-potato-salad/