Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette

Recipe by evelynathens
READY IN: 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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