Roasted Potato Salad

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

10 minutes, turn

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 --