Roasted Potato Salad with Mint Vinaigrette

Name: Roasted Potato Salad with Mint Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 118 milliliters fat-free, less-sodium chicken broth; 237 milliliters chopped fresh mint, divided; 4 garlic cloves, sliced; 710 milliliters (2-inch) cut green beans; 1 teaspoons coarsely ground black pepper; 2 Tbsps olive oil; 710 milliliters (1-inch-square) cut red bell pepper (about 2 large peppers); 907 grams red potatoes, quartered; 1 teaspoon salt; 2 mediums Vidalia or other sweet onions, trimmed and quartered; 79 milliliters white wine vinegar

Roasted Potato Salad with Mint Vinaigrette might be a good recipe to expand your side dish recipe box. One serving contains 156 calories, 4g of protein, and 4g of fat. This recipe serves 9. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up vidalia, potatoes, garlic cloves, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your The Fourth Of July event.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Combine beans, bell pepper, 1/2 cup mint, broth, garlic, red potatoes, and onions; toss well. Arrange vegetable mixture in a single layer on a jelly-roll pan coated with cooking spray; cover with foil.

Ingredients you will need

Cooking Spray