Roasted Rosemary Potato Salad

this one came from Grams Golden! Yuuuuummmmmy!

Makes 4 servings

2 pounds red potatoes, halved
1 medium red onion, cut into wedges
2 tablespoons snipped fresh rosemary
4 tablespoons olive oil
2 cloves minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon course ground black pepper
2 tablespoons balsamic vinegar
1 medium red bell pepper, cut into bite-sized pieces
3 tablespoons toasted pine nuts

1. Preheat oven to 450°. In a large mixing bowl combine potatoes, onion wedges, 2 T of the olive oil, rosemary, garlic, salt and pepper. Toss potato mixture to coat well; arrange in a single layer in greased shallow roasting pan (cookie sheet?). Roast uncovered for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer mixture to large bowl and set aside.
2. In a small bowl whisk together balsamic vinegar and remaining 2 T olive oil. Pour mixture over potato mixture. Add red pepper and toss gently to coat. Put in serving bowl and sprinkle pine nuts over. Serve warm or at room temp.