Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette

"Great combination of flavours."
photo by Blue Sparrow photo by Blue Sparrow
photo by Blue Sparrow
Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. 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!
  3. 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.
  4. I had already par boiled some baby red potatoes and cooked some green beans last night when I found this recipe. I roasted the potatoes a very short time in the oven until they were done and then proceeded with recipe. As a preference, used only one clove of garlic. The dressing was outstanding and we really enjoyed this. Thanks so much for sharing it, Evelyn.


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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