Green Bean Onion Roast Potato Salad With Rosemary Vinaigrette

Great combination of flavours.

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.

boiling potatoes, olive oil, garlic, red wine vinegar, dried rosemary, red onion, green beans, kalamata olive