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

Total Time:
1 hr 5 min
20 min
45 min

2 to 4 servings

  • 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
  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    Egg Salad_013.tif

    Not what you're looking for? Try:

    Green Bean and Egg Salad with Goat Cheese Dressing

    Recipe courtesy of Food Network Kitchen