Here’s a delicious, summery salad that is perfect for your next potluck: roasted red potatoes and crisp-tender green beans tossed in a flavorful rosemary dressing. Yumm!!!
For the dressing, I add a little Dijon mustard for extra flavor and a bit of sugar to soften up the acidity. Also, I roast the potatoes until they are nicely browned, which can take longer than 30 minutes (depending on the size of the potato chunks). I use the ice water that the onions soaked in to cool the cooked green beans. The salad is also really good with the addition of crumbled feta, blue cheese or goat cheese. Enjoy!
For other recipes, check out: Ultimate Recipe Swap hosted by Life As Mom.
Green Bean, Red Onion and Roast Potato Salad with Rosemary Vinaigrette
-recipe adapted from Gourmet Magazine
Serves 8 to 10
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, plus rosemary sprigs for garnish
1 red onion, halved lengthwise and sliced thin lengthwise
2 pounds green beans, trimmed and cut into 1-inch pieces
24 Kalamata or Niçoise olives, pitted and halved
Halve the potatoes, unpeeled, and cut them into 1-inch wedges. Add 1/3 cup of oil to a large roasting pan then add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender in a preheated 425 degree oven. Let the potatoes cool in the pan.
In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 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 well, 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. Refresh the beans under cold water and pat them dry.
In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.