Grilled Fingerling Potato Salad recipe
serves 4-6 as a side dish
Grilling potatoes is a great way to modernize the potluck classic of potato salad. Instead of a cold, creamy dish, we’ll serve this warm and amp up the smokiness of grilled potatoes and the brightness of the vinaigrette. Try using a grill pan or roasting the potatoes at 425 for 25 minutes if you are cooking indoors.
1 1/2 lbs fingerling potatoes
1/2 lb haricots verts or green beans
1/4 cup grapeseed oil
1/4 extra virgin olive oil
juice from 1 lemon (1/4 cup)
1/4 cup chopped parsley
3 garlic cloves, minced
1 tablespoon fresh oregano
1 tablespoon whole grain mustard
salt and pepper
1. Bring a large pot of salted water up to a boil. Add fingerlings and cook until just barely cooked through—you actually want them slightly undercooked. Use a fine mesh strainer or tongs to remove potatoes so you still have simmering water. Rinse potatoes quickly in cold water to cool down until you can handle them and cut them in half vertically.
2. Whisk together vinaigrette: combine grapeseed oil, olive oil, lemon juice, parsley, garlic, oregano, mustard and a generous sprinkle of salt and pepper. Toss about 1/3 of the dressing.
3. To simmering water, add haricots verts or green beans and let cook for 2-3 minutes until just tender. Drain and rinse under cold water, shake off all excess and put in a serving bowl.
4. Grill marinated potatoes cut side down until grill marks appear, about 3 minutes. Remove to serving bowl and toss with haricots verts and about 1/2 of the remaining dressing. Taste and season for more salt and add more dressing as desired. Save any extra for salads or other items for the grill.