Roasted Potato Salad - cooking recipe

Ingredients

3 lb. cubed (1-inch) potatoes (preferably red)
2 Tbsp. olive oil
3 cloves chopped garlic
1/2 lb. snow peas
1 pt. basket cherry tomatoes
1/4 c. red wine vinegar
6 Tbsp. olive oil
1 tsp. dried rosemary, crushed
1/2 tsp. salt
1/4 tsp. coarse black pepper

Preparation

Preheat oven to 425\u00b0.
Blend olive oil and garlic in blender; coat potatoes.
Bake in single layer on 2 cookie sheets until golden, turning often (45 minutes to an hour).
Meanwhile blanch pea pods; drain (stems and strings removed).
Combine oil, vinegar, rosemary, salt and pepper.
Let potatoes cool slightly; toss with dressing, pea pods and tomatoes.
Serve warm or at room temperature.