Grilled New Potato Salad with Green Beans and Mint Vinaigrette
This vibrant Grilled New Potato Salad brings together a delightful medley of baby new potatoes, tender French green beans, and a refreshing mint vinaigrette. Inspired by the flavors of Swedish cuisine, this dish can be enjoyed warm or at room temperature, making it perfect for picnics or outdoor gatherings. The salad is brightened with fresh parsley and optional kalamata olives and cherry tomatoes, which add both flavor and color. The subtle smokiness from grilling the potatoes complements the crispness of green beans, creating a satisfying yet light side dish that beautifully highlights spring and summer produce. Whether served alongside grilled meats or as a standalone meal, this salad is sure to satisfy potato lovers and salad enthusiasts alike.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
water
2 quarts (salted)
baby new potatoes
2 lbs (assorted types such as Peruvian blue, fingerling, red bliss (about 25-30))
French green beans
1 lb (trimmed (thin))
olive oil cooking spray
as needed
garlic clove
1 (peeled and minced)
Dijon mustard
1 tablespoon
balsamic vinegar
1 tablespoon
fresh parsley
1/2 cup (chopped (flat-leaf))
fresh mint
1 tablespoon (chopped)
extra virgin olive oil
1 tablespoon
salt
to taste
pepper
to taste
kalamata olives
1 cup (pitted, herbed (optional))
cherry tomatoes
1 pint (halved (optional))
Instructions
1
In a large saucepan, bring salted water to a boil. Add the baby new potatoes and cook until they are just tender, about 3 to 5 minutes. Drain the potatoes in a colander and let them dry on paper towels.
2
While the potatoes are cooking, bring a small pot of water to a boil. Add the trimmed French green beans and cook until they are bright green and tender-crisp, about 4 to 5 minutes. Drain the beans immediately and rinse them under cold water to stop the cooking process. Set aside.
3
Preheat an outdoor grill or a stovetop grill pan over medium heat. For the grilled potatoes, slice the cooked potatoes in half or leave them whole if they are small. Lightly spray the cut side with olive oil cooking spray and place them cut side down on the grill. Grill until grill marks appear and the potatoes are slightly charred.
4
While the potatoes are grilling, prepare the dressing. In a small bowl, combine the minced garlic, Dijon mustard, balsamic vinegar, chopped parsley, and chopped mint. Gradually whisk in the extra virgin olive oil until well blended. Season the mixture with salt and pepper to taste.
5
Once the potatoes are grilled and still warm, transfer them to a large mixing bowl. Drizzle the dressing over the warm potatoes and gently toss to combine. Add the cooked green beans and stir in the optional kalamata olives and cherry tomatoes, if using. Mix well and adjust seasoning as needed.
6
Serve the salad at room temperature, allowing the flavors to meld beautifully.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main focus of this Grilled New Potato Salad?
This salad features a blend of baby new potatoes, tender French green beans, and a refreshing mint vinaigrette inspired by Swedish cuisine.
What varieties of potatoes are recommended for this recipe?
The recipe suggests using an assortment of baby new potatoes such as Peruvian blue, fingerling, or red bliss.
How many potatoes should I use?
You will need approximately 2 pounds of potatoes, which is about 25 to 30 small potatoes.
How long do the baby new potatoes need to boil?
The potatoes should be boiled in salted water for about 3 to 5 minutes until they are just tender.
What is the best way to dry the potatoes after boiling?
After draining them in a colander, let the potatoes dry on paper towels before grilling.
How should I prepare the French green beans?
The green beans should be trimmed and boiled for 4 to 5 minutes until they are bright green and tender-crisp.
Why must the green beans be rinsed under cold water?
Rinsing them under cold water immediately after boiling stops the cooking process and preserves their texture and color.
Can I grill the potatoes indoors?
Yes, you can use either an outdoor grill or a stovetop grill pan over medium heat.
How should the potatoes be sliced for the grill?
You should slice the cooked potatoes in half, or leave them whole if they are very small.
What side of the potato goes on the grill first?
The potatoes should be placed cut side down on the grill to achieve visible grill marks.
What is used to keep the potatoes from sticking to the grill?
Lightly spray the cut side of the potatoes with olive oil cooking spray before placing them on the grill.
What ingredients are in the mint vinaigrette?
The vinaigrette contains garlic, Dijon mustard, balsamic vinegar, chopped parsley, chopped mint, and extra virgin olive oil.
How much Dijon mustard is required?
The recipe calls for 1 tablespoon of Dijon mustard.
What type of vinegar is used in the dressing?
The dressing uses 1 tablespoon of balsamic vinegar.
What kind of parsley is best for this salad?
Flat-leaf fresh parsley is recommended, specifically 1/2 cup chopped.
How much fresh mint is needed?
You will need 1 tablespoon of chopped fresh mint for the vinaigrette.
How do I emulsify the dressing?
Gradually whisk the extra virgin olive oil into the mixture of garlic, mustard, vinegar, and herbs until well blended.
When should I add the dressing to the potatoes?
Drizzle the dressing over the potatoes while they are still warm so they can absorb the flavors.
Are there any optional ingredients for this salad?
Yes, you can optionally add 1 cup of pitted herbed kalamata olives and 1 pint of halved cherry tomatoes.
Is this recipe suitable for vegetarians?
Yes, this potato salad is a vegetarian-friendly side dish.
At what temperature should this salad be served?
The salad is best served at room temperature to allow the flavors to meld beautifully.
How much garlic is needed for the recipe?
One garlic clove, peeled and minced, is sufficient for the dressing.
How much extra virgin olive oil is used?
The recipe uses 1 tablespoon of extra virgin olive oil in the vinaigrette.
What is the texture of the green beans after cooking?
The green beans should be tender-crisp, meaning they are cooked but still retain a slight snap.
Does the recipe include salt and pepper?
Yes, salt and pepper are used to taste both in the boiling water and the final dressing.
What is the benefit of grilling the potatoes?
Grilling adds a subtle smokiness and a slightly charred texture that complements the fresh vegetables.
Can this salad be made in advance?
Yes, as it is served at room temperature, it is a great make-ahead dish for picnics or outdoor gatherings.
What amount of water is used for boiling?
The recipe suggests using 2 quarts of salted water for boiling the potatoes.
How do I prepare the cherry tomatoes?
If using cherry tomatoes, they should be halved before being stirred into the salad.
Is this recipe good for summer produce?
Yes, it is specifically designed to highlight spring and summer produce like new potatoes and fresh mint.