Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette

• 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

1. Halve potatoes, unpeeled, and cut them into 1 inch wedges.
2. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425F oven for 5 minutes.
3. Add potatoes, tossing well to coat with oil and roast them, stirring every 10 minutes, for 30 minutes, or until tender.
4. Let cool in pan.
5. In a blender, puree garlic, vinegar, rosemary and salt to taste.
6. With motor running, add remaining 1/3 cup of oil and blend well until emulsified.
7. In a small bowl of ice and cold water, let onion soak for 5 minutes, drain and pat dry.
8. Boil green beans in salted water for 5 minutes, or until crisp-tender, and drain.
9. Refresh under cold water and pat dry.
10. In a very large bowl, combine potatoes, onions, beans and olives.
11. Add dressing and toss gently.
12. Serve at room temperature.

boiling potatoes, olive oil, garlic, red wine vinegar, rosemary, red onion, green beans, kalamata olive

Taken from www.food.com/recipe/green-bean-onion-roast-potato-salad-with-rosemary-vinaigrette-90302 (may not work)