* Exported from MasterCook * Green Bean, Red Onion, And Roast Potato Salad Recipe By : Gourmet June 1992 Serving Size : 8 Preparation Time :0:00 Categories : Beans & Peas Potatoes Salads & Salad Dressings Gourmet Magazine To Post Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds red boiling potatoes 2/3 cup olive oil 1 garlic clove 1/4 cup red-wine vinegar 1 tablespoon fresh rosemary leaves -- or 1 teaspoon -- crumbled dried rosemary sprigs -- for garnish 1 red onion -- halved lengthwise -- and sliced thin lengthwise 2 pounds green beans -- trimmed & cut -- into 1-inch pieces 24 kalamata or nicoise olives -- pitted and halved Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roas ting 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 t hem, 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, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaini ng 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 w ell, 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. R efresh the beans under cold water and pat them dry. In a very large bowl combi ne the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the sala! ! d, garnished with the rosemary sprigs, at room temperature. Serves 8 to 10. MC formatted by Barb at Possum Kingdom using MC Buster & SNT Converted by MC_Buster. - - - - - - - - - - - - - - - - - -