Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette - cooking recipe

Ingredients

3 lbs boiling potatoes, scrubbed well
2/3 cup olive oil
2 cloves garlic
1/4 cup red wine vinegar
1 teaspoon crumbled dried rosemary
1 red onion, halved lengthwise,and sliced thin lengthwise
2 lbs green beans, trimmed and cut into 1 inch lengths
3/4 - 1 cup kalamata olive, pitted and halved

Preparation

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.