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Green Bean, Red Onion, And Roast Potato Salad

Make Green Bean, Red Onion, And Roast Potato Salad at home with Red Boiling Potatoes, Olive Oil, Red Wine Vinegar, and Green Beans Trimmed Amp Cut. Scale it up or down for the number of people at the table.

Ingredients

• 3 lb
• 2/3 cup
• 1/4 cup
• 2 lb

Method (preview)

1. 1

   Halve the potatoes, unpeeled, and cut them into 1-inch wedges.

2. 2

   In a large roas ting pan heat 1/3 cup of the oil in the middle of a preheated 425øF. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast t hem, stirring them every 10 minutes, for 30 minutes, or until they are tender.

3. 3

   Let the potatoes cool in the pan.

4. 4

   In a blender puree the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaini ng 1/3 cup oil in a stream, and blend the dressing until it is emulsified.

5. 5

   In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it w ell, and pat it dry.

6. 6

   In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander.

7. 7

   R efresh the beans under cold water and pat them dry.

8. 8

   In a very large bowl combi ne the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently.

9. 9

   Serve the sala!

10. 10

    ! d, garnished with the rosemary sprigs, at room temperature.