Prep 15 mins
Cook 30 mins
Great combination of flavours.
- 3 lbs boiling potatoes, scrubbed well
- 2⁄3 cup olive oil
- 2 cloves garlic
- 1⁄4 cup red wine vinegar
- 1 teaspoon crumbled dried rosemary
- 1 red onion, halved lengthwise,and sliced thin lengthwise
- 2 lbs green beans, trimmed and cut into 1 inch lengths
- 3⁄4-1 cup kalamata olive, pitted and halved
- Halve potatoes, unpeeled, and cut them into 1 inch wedges.
- In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425F oven for 5 minutes.
- Add potatoes, tossing well to coat with oil and roast them, stirring every 10 minutes, for 30 minutes, or until tender.
- Let cool in pan.
- In a blender, puree garlic, vinegar, rosemary and salt to taste.
- With motor running, add remaining 1/3 cup of oil and blend well until emulsified.
- In a small bowl of ice and cold water, let onion soak for 5 minutes, drain and pat dry.
- Boil green beans in salted water for 5 minutes, or until crisp-tender, and drain.
- Refresh under cold water and pat dry.
- In a very large bowl, combine potatoes, onions, beans and olives.
- Add dressing and toss gently.
- Serve at room temperature.
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.
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!
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.