Friday, June 4, 2010

By Popular Request

Green Bean, Red Onion, and Roast Potato Salad with Rosemary Vinaigrette

We brought this to the annual family Memorial Day/birthday barbeque. At first I thought the giant bowl of salad we made was way too much, but there was absolutely none left by the end of the day. The original recipe came from here, but we made a couple of adjustments that are reflected in the recipe below.


3 pounds red boiling potatoes
1/4 + 2/3 cup olive oil
1 head of garlic
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves or 1 teaspoon dried
1 red onion, sliced thin lengthwise
2 pounds frozen green beans
24 Kalamata olives (Half a jar of already diced olives works just fine)


-Preheat oven to 425 degrees. Quarter the potatoes and toss them in 1/4 cup olive oil on a large baking sheet/roasting pan. Roast the potatoes for 30 minutes, stirring them every 10, or until tender.

-Peel the outer skin layers and cut the top off the garlic head exposing to cloves inside. Wrap the garlic head in tin foil after drizzling about a tablespoon of olive oil over it. Roast the garlic alongside the potatoes for about 30 minutes or until the cloves are soft.

-While the potatoes and garlic are cooking, microwave or otherwise cook the green beans. When the beans are done, use a colander to run them under cool water. Chop the onion and olives (if necessary). Adding too many olives is almost inevitable, to prevent this I suggest eating a bunch of olives before you even start cooking. That way you'll have less to accidently add.

-When potatoes and garlic are finished cooking and sufficiently cool to handle, removes all the cloves from the garlic head and chop them into tiny pieces. Combine the onion, olives, potatoes, beans, and garlic in a large bowl.

-Combine 1/3 cup red wine vinegar and 2/3 cup olive oil with diced rosemary. Stir the mixture thoroughly to emulsify.

-Add the dressing to the salad and serve at room temperature.