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GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE

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, 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 pur=E9e 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.

Serves 8 to 10.

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