Grilled Fingerling Potato Salad with Feta, Green Beans and Olives

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 8 ounces haricot vert, trimmed
  • 12 fingerling potatoes
  • 1 tablespoon kosher salt
  • 6 tablespoons red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon clover honey
  • Salt and freshly ground black pepper
  • 1 cup extra-virgin Greek olive oil, plus more for drizzling
  • Canola oil, for grilling
  • 8 ounces feta, crumbled
  • 1/2 cup pitted kalamata olives
  • 2 tablespoons lightly chopped fresh oregano
  • Fresh parsley leaves, for garnish
Directions
Watch how to make this recipe.
  • 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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Cooking Tips
Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    This recipe is featured in:

    Cookout Sides & Salads