Grilled Fingerling Potato Salad With Feta Green Beans And Olives Recipes

GRILLED NEW POTATO AND GREEN BEAN SALAD WITH FETA AND OLIVES

Steps:

• Bring a large pot of salted water to a boil and cook the green beans until just become tender but still crisp, 2 to 3 minutes. Transfer into ice water, drain well, cut into half crosswise if too long, set aside. Add the potatoes in a dutch oven or saucepan, cover with cold and salted water. Bring to a boil and cook until the potatoes are slightly tender, 4 to 6 minutes. Drain well in a colander, place on a baking sheet or a large flat plate and allow to cool enough to handle, halve the potatoes. Add the vinegar, lemon juice, mustard, honey and salt and pepper in a large bowl, whisk until well blended. Slowly whisk in the extra-virgin olive oil until well combined. Preheat the grill to medium heat. Toss the potatoes with enough olive oil to coat and sprinkle with salt and pepper. Grill until brown in spots, turning once or twice, 4 to 6 minutes. Remove from the grill and toss with some of the vinaigrette. Mix together the potatoes, green beans, feta cheese, olives and oregano in a bowl until well combined. Add more vinaigrette and toss until well mixed, season with salt and black pepper if needed. Sprinkle the parsley leaves over the salad. Serve at room temperature or chilled.

GREEN BEAN AND FINGERLING POTATO SALAD

Steps:

• In a large kettle, simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
• In a large saucepan, cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon, transfer beans to colander with potatoes and drain well.
• In a large bowl, toss together warm potatoes, beans, herbs, oil, zest, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
• Serve salad warm or at room temperature.

FRENCH POTATO AND GREEN BEAN SALAD

Steps:

• Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.
• While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
• When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.
• Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.
• To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper.
• When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.)
• Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. Dress the arugula and send it to the table separately.