* Exported from MasterCook * Green Bean, Red Onion, And Roast Potato Salad Recipe By : Gourmet Magazine, June 1992 Serving Size : 8 Preparation Time :0:00 Categories : Salads Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb Red boiling potatoes 2/3 c Olive oil 1 cl Garlic 1/4 c Red-wine vinegar 1 tb Fresh rosemary leaves -OR- 1 ts Dried rosemary -- crumbled Rosemary sprigs -- for garnish 1 Red onion -- halved lengthwise - and sliced thin lengthwise 2 lb Green beans -- trimmed & cut - into 1" pieces 24 Kalamata or niçoise olives -- - pitted and halved Halve the potatoes, unpeeled, and cut them into 1" wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender puree the garlic, vinegar, rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. 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. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, onion, green beans, and olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature. Yield: 8 Servings MC formatted by Barb at Possum Kingdom - - - - - - - - - - - - - - - - - -