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

Recipe courtesy Bobby Flay

Show: Hot Off the Grill with Bobby FlayEpisode: Family Grilling

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
45 min
Level:
--
Yield:
2 to 4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 5 min

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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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Comments & Reviews

recipe Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette
Debra Chico, CA 04-27-2009
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Unbelievably delicious, flavorful, and summery potato salad
Rated: 5 stars out of 5

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 more
recipe Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette
Susan Campbell, CA, CA 08-22-2008
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Excellent Mix of Flavors!
Rated: 5 stars out of 5

A simple, very flavorful take on a summer potato salad. Very easy to make. The rosemary oil was a big hit! Thanks for an... easy but very gourmet recipe!Read more
recipe Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette
Lori Brea, CA 08-07-2008
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re: Good, but...
Rated: 5 stars out of 5

This is a good recipe, but it is even better if you replace the vinegar with fresh, squeezed lemon juice. Brighter flavor.
recipe Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette
Anonymous 12-16-2005
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loved this one
Rated: 5 stars out of 5

great mix of flavors!
recipe Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette
Meredith Wilson, NC 09-13-2005
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Keeper
Rated: 5 stars out of 5

I was kind of wary of this at first. But it was great. I roasted the potatoes instead of grilling. It was also better the... next day.Read more