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Green Bean, Red Onion & Roast Potato Salad


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  • 1 1/2 lb Baby Red Potatoes
  • 1 clove Garlic
  • 1 T fresn Rosemary
  • 1 small Red Onion
  • 1 lb Green Beans
  • 12 Kalmata or Nicoise olives
  • 1/3 C plus 3 T Olive Oil
  • 1/4 C Red Wine Vinegar



Step 1

Preheat oven to 425. Halve potatoes, unpeeled and cut into 1" wedges. In a large roasting pan heat 3 T oil 5 min. Add potatoes to oil and toss to coat. Sprinkle with salt and pepper. Roast, stirring every 10 min, for 30 min. Remove from oven and let cool in pan. In a blender puree the garlic, vinegar and rosemary. Slowly add 1/3 C olive oil until emulsified. Cut onion in half and slice into thin slices. Soak in a bowl of ice water 5 min. Drain and pat dry. Bring a kettle of salted water to boil and add green beans. Cook 5 min. Drain and run under cold water. In a large bowl combine potatoes, onion, olives and green beans. Toss with dressing and serve at room temperature. Garnish with sprigs of rosemary.


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