Last Updated on April 11, 2009 by Hanna Trafford
Roasted garlic, potatoes and veggies bring new flavours to a classic, family favoured salad. It can be served cold or warm – depending on your choice and the occassion you are using it for.
Roasted Potato Salad:
1/2 lb. of green beans. cut into 1 inch pieces
1 large whole garlic bulb
2 lbs. of small red potatoes,quartered
2 medium sweet red peppers, cut into larger chunks
2 green onions, chopped
1/4 cup of chicken broth
1/4 cup of balsamic vinegar
2 tablespoons of olive oil
2 teaspoons of sugar
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
In a large saucepan, bring 6 cups of 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 outery skin from garlic – do not peel or separate cloves. Cut top off garlic bulb. Place side up on a greased 15 x 10 x 1 baking pan. Add potatoes, red peppers, onions and beans,drizzle with broth. Bake – uncovered at 400F for 30-40 minutes or until garlic is softened. Remove garlic, set aside. Bake vegetables 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 and toss to coat.
Serve warm or cold.