Green Bean, Red Onion and Grilled Potato Salad

If you want to make this recipe without a grill, roast potatoes in 400 degree oven till fork tender, about 30 minutes. You can also get grill marks from a grill pan after roasting.

Ingredients
1/4 cup white wine vinegar
3 tablespoons fresh rosemary
3/4 cup extra virgin olive oil
1 pound small potatoes, sliced in half
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 pound green beans
1 large red onion, finely sliced

Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the green beans. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the green beans and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.