Rosemary Roasted-Potato Salad - cooking recipe

Ingredients

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

Preparation

Preheat oven to 450 degrees.
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.
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.
Turn potato salad into serving bowl.
Sprinkle with pine nuts.
Serve warm or at room temperature.