Ingredients for Grilled Baby New Potato Salad With French Green Beans And Mint
- Water
- New Potatoes
- French Style Green Bean
- Olive Oil Flavored Cooking Spray
- Garlic Clove
- Dijon Mustard
- Balsamic Vinegar
- Fresh Parsley
- Of Fresh Mint
- Extra Virgin Olive Oil
- Salt And Pepper
- Kalamata Olive
- Cherry Tomatoes
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How to Make Grilled Baby New Potato Salad With French Green Beans And Mint
- Boil 1 pound baby new potatoes in a large saucepan of salted water until just tender, about 3-5 minutes. Drain and pat dry with paper towels.
- While potatoes boil, cook 1 cup trimmed French green beans in a separate small pot of boiling salted water until crisp-tender, about 4-5 minutes. Immediately drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the dressing: In a small bowl, whisk together 2 cloves minced garlic, 1 tablespoon Dijon mustard, 2 tablespoons white wine vinegar, 2 tablespoons chopped fresh parsley, and 1/4 cup chopped fresh mint. Slowly whisk in 1 tablespoon olive oil.
- Preheat grill or grill pan to medium-high heat.
- Cut cooked potatoes in half (or leave whole if tiny). Lightly brush cut sides with olive oil.
- Grill potatoes cut-side down until grill marks appear, about 2-3 minutes per side.
- Add the grilled potatoes to the dressing, season generously with salt and pepper, and toss to coat.
- Gently fold in the cooked green beans, 1/2 cup pitted Kalamata olives (optional), and 1/2 cup halved cherry tomatoes (optional).
- Serve warm or at room temperature. Enjoy!
- (Optional) For a heartier salad, toss 1/2 cup cooked angel hair pasta with 1 tablespoon olive oil, salt, and pepper before adding to the salad.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
13g
Fat
2g
Carbs
16g
