Recipe courtesy of Bobby Flay
Recipe courtesy of Bobby Flay
Episode:
Greek Barbecue ... Opa!
Grilled Fingerling Potato Salad with Feta, Green Beans and Olives
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 600
- Total Fat
- 50 g
- Saturated Fat
- 11 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 9 g
- Cholesterol
- 34 mg
- Sodium
- 668 mg
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 600
- Total Fat
- 50 g
- Saturated Fat
- 11 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 9 g
- Cholesterol
- 34 mg
- Sodium
- 668 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
- Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
- Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
- Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
- Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.
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