This recipe makes a wonderful side dish!

Roasted Potato Salad

Ingredients

6 cups water
1/2 pound fresh green beans, cut into 1-1/2-inch pieces
1 large whole garlic bulb
2 pounds small red potatoes, quartered
1/4 cup chicken broth
2 medium sweet red peppers, cut into large chunks
2 green onions, sliced
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt

Directions

~In a large saucepan, bring six cups water to a boil. Add beans; bring to a boil. Cover and cook for three minutes. Drain and immediately place beans in ice water; drain and pat dry.

~Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place cut side up in a greased 15-in. x 10-in. x 1-in. baking pan. Add potatoes; drizzle with broth. Bake, uncovered, at 400° for 30 to 40 minutes or until garlic is softened.

~Remove garlic; set aside.

~Add the red peppers, onions, and reserved beans to the pan. Bake 30-35 minutes longer or until tender. Cool for 10 to 15 minutes.

~Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary, and salt. Add vegetables; toss to coat.

~Serve warm or cold.

~Makes nine servings.