Grilled Fingerling Potato Salad With Feta Green Beans Recipes

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GRILLED FINGERLING POTATO SALAD WITH FETA, GREEN BEANS AND OLIVES



Grilled Fingerling Potato Salad with Feta, Green Beans and Olives image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

8 ounces haricot vert, trimmed
12 fingerling potatoes
1 tablespoon kosher salt
6 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 tablespoon clover honey
Salt and freshly ground black pepper
1 cup extra-virgin Greek olive oil, plus more for drizzling
Canola oil, for grilling
8 ounces feta, crumbled
1/2 cup pitted kalamata olives
2 tablespoons lightly chopped fresh oregano
Fresh parsley leaves, for garnish

Steps:

  • Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
  • 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.
  • Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
  • 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.
  • 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.

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