---------- exported from cookworks for meal-master, v7.0
      title: roasted potato salad
 categories: vegetarian, french, salad
   servings: 10
       3 lb red potato
     2/3 c  olive oil
       1 t  garlic
     1/4 c  wine vinegar
       1 t  rosemary
     1/4 t  salt
       2 c  sweet red onion
       2 lb fresh green beans
      24 ea nicoise green olives
            rosemary sprig
 halve potatoes and cut into 1-inch wedges
 heat 1/3 cup olive oil in the bottom of a roasting pan
 add the potatoes and toss to coat well
 roast @ 425 degrees for 10 minutes, turn
 roast @ 425 degrees for 10 minutes, turn
 roast @ 425 degrees for 10 minutes, until tender
 remove pan from oven and allow potatoes to cool in the pan meanwhile,
 combine garlic, vinegar,
 rosemary, and salt in a food processor or blender
 process to a fine puree
 with maching running, add remaining oil in a thin-steady stream and
 process until thickened
 soak the red onions in water for 5 minutes
 drain well and pat dry
 blanch the green beans in boiling water for 5 minutes
 drain, refresh in cold water, and drain well
 combine the potatoes, onions, and olives-toss to mix well moisten with
 the dressing
 garnish with rosemary sprigs
 serve slightly chilled or at room temperature