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 
Cook green beans in boiling water 3 minutes. Drain; place in ice water to cool. Drain beans again; set aside. 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. 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. 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