Roasted Potato Salad 
Source: Better Homes and Gardens

Ingredients
• 8 ounces fresh green beans, trimmed and cut into 1-1/2-inch pieces (about 2-1/2 cups)
• 1 head garlic
• 2 pounds small new potatoes, quartered
• 2 medium red sweet peppers, cut into large chunks
• 4 green onions, sliced
• Salt and black pepper
• 1/4 cup chicken broth
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon fresh snipped rosemary

Directions
1. Cook green beans in boiling water 3 minutes. Drain; place in ice water to cool. Drain beans again; set aside.
2. Peel away the dry outer layers of skin from the head of garlic. Leave skins of cloves intact and do not separate. Cut off pointed top portion (about 1/4 inch), leaving bulb intact but exposing tops of individual cloves.
3. Place the head of garlic, cut side up, in a shallow roasting pan. Add green beans, potatoes, peppers, and onion. Sprinkle with salt and pepper. Drizzle with chicken broth. Roast, uncovered, in a 400 degree F oven about 1 hour. Cool slightly. Press garlic paste from individual cloves into a bowl. Add vinegar, olive oil, and rosemary; stir to combine.
4. Transfer vegetables to a bowl. Add vinegar mixture; toss to coat. Serve warm or chilled. Makes 8 side-dish servings or 10 to 12 potluck servings.

Nutritional Information
Nutritional facts per serving
calories: 171, total fat: 4g, saturated fat: 1g, cholesterol: 0mg, sodium: 53mg, carbohydrate: 32g, fiber: 2g