Lynn's Bean Olive Onion Potato Salad
3 pounds red boiling potatoes
2/3 cup olive oil
1 clove garlic
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves, 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 Nicoise olives, pitted and halved
Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large
roasting pan heat 1/3 cup of the oil in the middle of a preheated 425 F. oven
for 5 minutes, 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. 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
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