Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette

1. 1

   Halve potatoes, unpeeled, and cut them into 1 inch wedges.

2. 2

   In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425F oven for 5 minutes.

3. 3

   Add potatoes, tossing well to coat with oil and roast them, stirring every 10 minutes, for 30 minutes, or until tender.

4. 4

   Let cool in pan.

5. 5

   In a blender, puree garlic, vinegar, rosemary and salt to taste.

6. 6

   With motor running, add remaining 1/3 cup of oil and blend well until emulsified.

7. 7

   In a small bowl of ice and cold water, let onion soak for 5 minutes, drain and pat dry.

8. 8

   Boil green beans in salted water for 5 minutes, or until crisp-tender, and drain.

9. 9

   Refresh under cold water and pat dry.

10. 10

    In a very large bowl, combine potatoes, onions, beans and olives.

11. 11

    Add dressing and toss gently.

12. 12

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.