Green bean salad

3# potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red wine vinegar
1 TBS fresh rosemary leaves
1 red onion (thinly sliced)
2# french green beans (cut int0 1" peices)
24 kalamata olives pitted and halved

Quarter potatoes. Preheat oven 425F add 1/3 cup oil to a pan and raost potatoes, stir every 10 min. for 30 min. total or until tender. Let potatoes cool in pan. In blender puree garlic, vinegar, rosemary. Add salt to taste, 1/3 cup olive oil. Place onions in a bowl of ice water for 5 min. Drain and pat dry. Cook beans in boiling water for 5 min. or until tender crisp. Drain and shock in cold water. Pat dry. Combine potatoes, onion, green beans and olives in large bowl. Add dressing and toss. Serve w/ rosemary sprigs at room temp.