Roasted Potato Salad 

 Originally Written: April 11, 2009

By  Hanna Trafford

roasted-new-potato-salad-lRoasted 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.

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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