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     title: roasted potato salad
categories: vegetarian, french, salad
  servings: 10

      3 lb red potato
    2/3 c  olive oil
      1 t  garlic
    1/4 c  wine vinegar
      1 t  rosemary
    1/4 t  salt
      2 c  sweet red onion
      2 lb fresh green beans
     24 ea nicoise green olives
           rosemary sprig

halve potatoes and cut into 1-inch wedges
heat 1/3 cup olive oil in the bottom of a roasting pan
add the potatoes and toss to coat well
roast @ 425 degrees for 10 minutes, turn
roast @ 425 degrees for 10 minutes, turn
roast @ 425 degrees for 10 minutes, until tender
remove pan from oven and allow potatoes to cool in the pan meanwhile,
combine garlic, vinegar,
rosemary, and salt in a food processor or blender
process to a fine puree
with maching running, add remaining oil in a thin-steady stream and
process until thickened
soak the red onions in water for 5 minutes
drain well and pat dry
blanch the green beans in boiling water for 5 minutes
drain, refresh in cold water, and drain well
combine the potatoes, onions, and olives-toss to mix well moisten with
the dressing
garnish with rosemary sprigs
serve slightly chilled or at room temperature

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