Food Network: Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette

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Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette
Recipe courtesy Bobby Flay

Ingredients
1/4 cup white wine vinegar
3 tablespoons fresh rosemary
3/4 cup extra virgin olive oil
1 pound small new potatoes, sliced in half
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 pound haricots verts
1 large red onion, finely sliced

Directions
Place the vinegar and rosemary in a blender and blend

until smooth. Slowly add the olive oil until emulsified and season with salt and
pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl
with olive oil and season with salt and pepper to taste. Grill skin side down
until golden, turn over and continue grilling until just cooked through. Place in
a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile,
bring a large pot of salted water to a boil and add the haricots verts. Cook for 2
minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots
verts and red onion to the potatoes and drizzle with the remaining vinaigrette.
Season with salt and pepper to taste.