Menu Enter a recipe name, ingredient, keyword...

sherbartz

Green Bean, Red Onion & Roast Potato Salad

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 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

Details

Preparation

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.

‚Äč

You'll also love

Review this recipe

Roasted Beet and Sweet Potatoes or just beets Potato Gnocchi