This dish is a great one for entertaining because it can be served hot or at room temperature, and it can easily be made ahead. I love the addition of the balsamic and pine nuts – makes it feel a little different (and a little lighter!) than your average potato salad. I modified the original recipe just a little and didn’t include bell pepper, but it’s a great alternate addition. I also added an extra onion to mine because I love them so much.
Just chop everything into cubes and roast:
I picked the rosemary from our bush out back!
It was foggy while I was shooting this dish (perfect for photographing outside!), and I couldn’t resist this shot on the deck:
For the full recipe, click here. Enjoy!
Photos & lettering by Erin Gleeson of The Forest Feast.
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