New Potato Salad with Red Onions, Green Beans, and Sun-Dried Tomatoes
From page 24, Picnics by Sharon O'Connor
Courtesy of The Restaurant at The Little Nell, Aspen, CO
Preheat oven to 475°F. In a large bowl, toss together the potatoes, garlic cloves, shallots, olive oil, salt, and pepper. Place in a roasting pan, cover with aluminum foil, and bake in the preheated oven for 45 minutes, or until the potatoes are tender when pierced with a fork. Let cool, then transfer to a large bowl.
In a medium pot of boiling salted water, cook the beans for 6 minutes or until al dente. Drain, run under cold water, and drain again. Add to the potatoes, along with all the remaining ingredients. Toss to combine well.