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.
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By 01sarajane
on July 28, 2011
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This is a wonderful dish. I thought the vineger was just right, but I prefer vineger to lemon juice, so... When I made it I got rave reviews also. I used fresh green beans from my garden and small red potatoes. I did halve the potatoes but would probably quarter then next time to make them more bite size. Excellent!
By ginascooking_12...
vail, 41
on June 20, 2010
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Wow! I was throwing a bbq for Father's Day and had some fresh green beans. I thought about just steaming them and eating them that way, but decided to search for something with a little bit more flavor and interest to it. I am SO glad I did!
This was an awesome recipe with great flavors! I did chill it a bit and served it as a cold salad. I absolutely LOVED it and so did my family! Thanks Bobby for this super easy recipe!
By knitter4years
Chico, CA
on April 27, 2009
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I brought this salad to a barbecue at the neighbors' house yesterday and it was gobbled up and the small amount of leftovers (I tripled the recipe, was asked for by the hostess and I let her keep it. People raved about it.
I highly emphasize the importance of thinly sliced onion, because even though there is a lot of onion in the salad, its thinness made it delicious and more tame in flavor.
I made a few substitutions, but they were minor. I used lemon juice instead of vinegar as suggested by another reviewer. The lemon juice was indeed a fresher flavor and a lovely compliment to the rosemary. Secondly, I used sugar snap peas I picked up at our local farmers' market rather than the french green beans Bobby asks for.
The only thing I noticed was a lot of extra vinaigrette. Had I added the whole amount the recipe makes, the salad would have been swimming in dressing. Oh, one more thing. Bobby suggests the potatoes be halved, but I couldn't find red potatoes that small, although I did think the ones I used were small. I wound up cutting them in quarters or smaller to get the fork sized chunks that are best for a potato salad.
Read all 6 reviews