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

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Bobby, Loved it. Didn't start soon enough so I steamed the potatos. Had lots of vinaigrette left over, using as salad dressing. I will add some lemon juice for my taste next time to cut a little of the oil taste. My family loved it. It is a keeper.

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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!

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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!

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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.

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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!

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This is a good recipe, but it is even better if you replace the vinegar with fresh, squeezed lemon juice. Brighter flavor.

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great mix of flavors!