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    You are in: Home / Recipes / Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette Recipe
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    Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette

    Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette. Photo by Blue Sparrow

    1/1 Photo of Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    evelyn/athens's Note:

    Great combination of flavours.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

    Ratings & Reviews:

    • on May 09, 2013

      45

      Vinaigrette potato salads are definitely our thing, so we really enjoyed this. I would not add mayo to this. I added a little extra vinegar. The green beans and olives are a really nice addition to it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2009

      55

      This is fantastic! Mayo is one of the few foods I absolutely can't stand, so it was great to find a good vinaigrette potato salad! Definatly my favorite of the ones I've tried. I used 6 cloves of garlic instead of two, and it had a wonderful flavor. I highly reccomend this dish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2007

      45

      This is a tangy salad. I'd prefer a creamier dressing, so next time I'll stir in a dallop of mayo. The kalamata olives are a nice touch, and set this salad apart. I used regular onions, so to take off the edge that raw onions have, I roasted most, but not all, of the onion slices on top of the potatoes for the last 5 minutes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette

    Serving Size: 1 (269 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 364.4
     
    Calories from Fat 177
    48%
    Total Fat 19.7 g
    30%
    Saturated Fat 2.7 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 124.4 mg
    5%
    Total Carbohydrate 44.9 g
    14%
    Dietary Fiber 7.6 g
    30%
    Sugars 3.6 g
    14%
    Protein 5.5 g
    11%

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