Pan seared Potatoes W/ Green Beans, Jicama, Red Onion Relish

Heat the olive oil in a 5 quart saucepan over medium heat. When the oil is hot, add the onions and season with salt and pepper. Cook, stirring often, until tender, about 15 minutes. Remove the saucepan from the heat. Add the sugar and stir to dissolve. Add the cranberries and raspberry vinegar, and stir to combine. Transfer the relish to a 2 quart noncorrosive container and cool to room temperature, then cover and refrigerate for at least 24 hours before serving. In a 3 quart stainless steel blow, whisk together the white wine vinegar, lemon juice, and mustard. Add the olive oil in a slow, steady stream while whisking until incorporated. Add the parsley, salt, and pepper, and whisk to combine. Cover with plastic wrap and hold at room temperature until needed. Heat 3 quarts of salted water in a 5 quart saucepan over medium high heat. When the water boils, add the green beans and cook until tender, about 4 to 6 minutes, depending on the thickness of the bean. Drain the beans in a colander, then immediately plunge into ice water to stop the cooking and keep the beans bright green. Remove from the ice water and drain thoroughly. Cover with plastic wrap and refrigerate until needed. Preheat the oven to 400F. Pierce each potato 2 or 3 times with a fork. Bake the potatoes on a baking sheet in the preheated oven for 50 minutes, until cooked through. Transfer the potatoes to a large dish and place uncovered, in the refrigerator for about 1 hour or so, until thoroughly cooled. Preheat the oven to 225F. Slice the potatoes into 1/4 inch thick slices. The sliced potatoes may be covered with plastic wrap and refrigerated for up to 2 days before pan-searing. Lightly brush the potato slices with the olive oil. Generously season both sides of the potato slices with salt and pepper. Heat 2 large nonstick saute pans over medium-high heat. When the pans are hot, add the potato slices and cook for 4 to 5 minutes on each side, until golden brown. Transfer the potato slices to a nonstick baking sheet. Keep the potato slices in the preheated oven until ready to serve, up to 30 minutes. Preheat the oven to 325F. Toast the sliced almonds on a baking sheet in the preheated over for 14 minutes, until golden brown. Set aside to cool at room temperature. Divide and arrange the Boston lettuce leaves on four 10-12 inch room temperature plates. Combine the green beans with the jicama strips. Place an equal amount of beans and jicama in the center of each bed of lettuce. Vigorously whisk the parsley dressing. Dress the beans, jicama, and lettuce with 2 to 3 tablespoons of dressing. Arrange 4 to 6 slices of Yukon Gold potato slices around each portion of beans and jicama. Spoon 3 to 4 tablespoons of red onion relish on the center of each salad. Sprinkle sliced almonds on each salad to garnish. Serve immediately.