*  Exported from  MasterCook  *
               Green Bean, Red Onion, And Roast Potato Salad
 Recipe By     : Gourmet June 1992
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans & Peas                     Potatoes
                 Salads & Salad Dressings         Gourmet Magazine
                 To Post
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         rosemary sprigs -- for garnish
    1                    red onion -- halved lengthwise
                         -- and sliced thin lengthwise
    2      pounds        green beans -- trimmed & cut
                         -- into 1-inch pieces
   24                    kalamata or niçoise olives -- pitted and halved
 Halve the potatoes, unpeeled, and cut them into 1-inch wedges.  In a large roas
 ting pan heat 1/3 cup of the oil in the middle of a preheated 425øF.  oven for 5
  minutes, add the potatoes, tossing them to coat them with the oil, and roast t
 hem, stirring them every 10 minutes, for 30 minutes, or until they are tender. 
  Let the potatoes cool in the pan.  In a blender puree the garlic, the vinegar,
  the rosemary leaves, and salt to taste, with the motor running add the remaini
 ng 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 w
 ell, 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.  R
 efresh the beans under cold water and pat them dry.  In a very large bowl combi
 ne the potatoes, the onion, the green beans, and the olives, add the dressing, 
 and toss the salad gently.  Serve the sala!
 d, garnished with the rosemary sprigs, at room temperature.
 Serves 8 to 10.
  MC formatted by Barb at Possum Kingdom using MC Buster & SNT
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