Rosemary Roasted-Potato Salad

• 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

1. Preheat oven to 450 degrees.
2. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper.
3. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan.
4. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice.
5. Transfer roasted potato mixture to a large bowl; set aside.
6. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil.
7. Pour mixture over roasted potato mixture.
8. Add red pepper pieces; toss gently to coat.
9. Turn potato salad into serving bowl.
10. Sprinkle with pine nuts.
11. Serve warm or at room temperature.

red potatoes, red onion, olive oil, rosemary, garlic, kosher salt, fresh coarse ground black pepper, balsamic vinegar, sweet red pepper, pine nuts, fresh rosemary

Taken from www.food.com/recipe/rosemary-roasted-potato-salad-28557 (may not work)