Preheat oven to 400 degrees. Cut potatoes into
1/2 inch cubes. Place in pot of salted water.
Boil and cook for about 20 minutes until tender
and easily pierced with a fork.
Halve grape tomatoes. Mince garlic. Thinly slice
scallions, separating green and white parts.
Toss tomatoes with garlic, white scallions, 1ts
EVOO, salt and pepper. Place on baking sheet and
roast for 6-8 minutes until softened.
Once potatoes are soft, drain and place in a bowl.
Combine with balsamic vinegar, green part of
scallions, 1Tb EVOO. Add roasted grape tomatoes.
Salt and pepper to taste.
Originally Submitted
3/16/2015
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