Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette

Total Time
45mins
Prep 15 mins
Cook 30 mins

Great combination of flavours.

Ingredients Nutrition

Directions

  1. Halve potatoes, unpeeled, and cut them into 1 inch wedges.
  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. Add potatoes, tossing well to coat with oil and roast them, stirring every 10 minutes, for 30 minutes, or until tender.
  4. Let cool in pan.
  5. In a blender, puree garlic, vinegar, rosemary and salt to taste.
  6. With motor running, add remaining 1/3 cup of oil and blend well until emulsified.
  7. In a small bowl of ice and cold water, let onion soak for 5 minutes, drain and pat dry.
  8. Boil green beans in salted water for 5 minutes, or until crisp-tender, and drain.
  9. Refresh under cold water and pat dry.
  10. In a very large bowl, combine potatoes, onions, beans and olives.
  11. Add dressing and toss gently.
  12. Serve at room temperature.

Reviews

(4)
Most Helpful

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.

Maito May 09, 2013

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!

Elspaghetti July 01, 2009

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.

Rob King April 16, 2007

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