Green Bean, Red Onion, Roast Potato Salad With Vinaigrette

Directions

1. Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 3 Tbsp. of the oil in the middle of a preheated 425 degree oven for 5 min, add in the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 min, for 30 min, or possibly till they are tender. Let the potatoes cold in the pan. In a blender puree the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add in the remaining 1/3 c. oil in a stream, and blend the dressing till it is emulsified.
2. In a small bowl of ice and cool water let the onion soak for 5 min, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 min, or possibly till they are crisp-tender, and drain them in a colander. Refresh the beans under cool water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add in the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.
3. This recipe yields 4 servings.
4. Comments: The original recipe title as listed is "Green Bean, Red Onion, Roast Potato Salad With Rosemary Vinaigrette".