Deliciously fresh and smoky grilled potato salad.
Directions for: Grilled Fingerling Potato Salad with Feta, Green Beans and Olives
Ingredients
8 oz haricot vert, trimmed
12 fingerling potatoes
1 Tbsp kosher salt
6 Tbsp red wine vinegar
2 Tbsp lemon juice, freshly squeezed
2 Tbsp Dijon mustard
1 Tbsp clover honey
Salt and freshly ground black pepper
1 cup extra-virgin greek olive oil, plus more for drizzling
Canola oil, for grilling
8 oz feta, crumbled
cup kalamata olives, pitted
2 Tbsp oregano, lightly chopped
Fresh parsley leaves, for garnish
Directions
1. Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about a minute and a half. Shock in ice water, drain well, chop in halves or thirds and reserve.
2. Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
3. Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
4. Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
5. Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.
See more: Salad, Grill, Potatoes, Summer