Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette

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“Great combination of flavours.”

Ingredients Nutrition


  1. Halve potatoes, unpeeled, and cut them into 1 inch wedges.
  2. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425F oven for 5 minutes.
  3. Add potatoes, tossing well to coat with oil and roast them, stirring every 10 minutes, for 30 minutes, or until tender.
  4. Let cool in pan.
  5. In a blender, puree garlic, vinegar, rosemary and salt to taste.
  6. With motor running, add remaining 1/3 cup of oil and blend well until emulsified.
  7. In a small bowl of ice and cold water, let onion soak for 5 minutes, drain and pat dry.
  8. Boil green beans in salted water for 5 minutes, or until crisp-tender, and drain.
  9. Refresh under cold water and pat dry.
  10. In a very large bowl, combine potatoes, onions, beans and olives.
  11. Add dressing and toss gently.
  12. Serve at room temperature.

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