Roasted garlic, potatoes and veggies bring new flavours to a classic, family favoured salad. It can be served cold or warm – depending on your choice and the occassion you are using it for.

Roasted Potato Salad:

1/2 lb. of green beans. cut into 1 inch pieces

1 large whole garlic bulb

2 lbs. of small red potatoes,quartered

2 medium sweet red peppers, cut into larger chunks

2 green onions, chopped

1/4 cup of chicken broth

1/4 cup of balsamic vinegar

2 tablespoons of olive oil

2 teaspoons of sugar

1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

1/2 teaspoon salt

In a large saucepan, bring 6 cups of water to a boil. Add beans;bring to a boil.Cover and cook for 3 minutes. Drain and immediately place beans in ice water – drain and pat dry.

Remove outery skin from garlic – do not peel or separate cloves. Cut top off garlic bulb. Place side up on a greased 15 x 10 x 1 baking pan. Add potatoes, red peppers, onions and beans,drizzle with broth. Bake – uncovered at 400F for 30-40 minutes or until garlic is softened. Remove garlic, set aside. Bake vegetables 30-35 minutes longer or until tender. Cool for 10-15 minutes.

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

Serve warm or cold.