then...

1.  preheat the oven to 450°F
2  In a large mixing bowl combine the potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper.
3   Toss the potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan.
4   Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl and set aside.
5   In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour this mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.
6  Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature. Makes 6 servings.