Picnic Potato Salad

Try the perfect addition to your next picnic: a delicious and healthy potato salad. This refreshing salad is a delightful medley of flavors, combining the earthy taste of red potatoes, the zing of red onions, crisp green beans, tangy sun-dried tomatoes, and the aromatic touch of fresh rosemary. (Serves 6)

Potato Salad Ingredients

Salad:

• 1 pound red potatoes, washed and cut into 1-inch wedges
• 1/2 c. red onions, thin-sliced
• 1/2 pound green beans, snapped in half
• 1/2 c. sun-dried tomato halves
• 1/2 t fresh rosemary, chopped
• 1 t olive oil

Rosemary vinaigrette:

• 2 T extra-virgin olive oil
• 2 T red wine vinegar
• 1 t Dijon-style mustard
• 1/2 t fresh rosemary, chopped

Directions

Preheat oven to 425°F. When oven is hot, put 1 t olive oil onto baking sheet. Heat for about 2 minutes and spread potatoes in a single layer on pan. Roast for 10 minutes; turn with spatula. Roast 10 minutes more, or until golden brown and tender. While potatoes are roasting, steam beans using a steamer inserted into a pot of boiling water. Cook about 5 minutes or until bright green. Drop sun-dried tomato halves into the boiling water used to steam beans. When tomatoes are plump, cool and cut into bite-sized pieces. Sliced red onion can be put into cold water for milder taste. Drain. To prepare rosemary vinaigrette, put all ingredients into small jar. Shake until combined. Assemble all ingredients, including fresh rosemary. Top with rosemary vinaigrette, mixing well.