Green Bean, Red Onion And Grilled New Potato Salad

Directions

1. Place the vinegar and rosemary in a blender and blend till smooth. Slowly add in the extra virgin olive oil till emulsified and season with salt and pepper to taste. Strain into a bowl.
2. Preheat grill.
3. Toss potatoes in a large bowl with extra virgin olive oil and season with salt and pepper to taste. Grill skin-side down till golden brown, turn over and continue grilling till just cooked through. Place in a large bowl and immediately toss with 1/4 c. of the vinaigrette.
4. Meanwhile, bring a large pot of salted water to a boil and add in the haricots verts. Cook for 2 min, and immediately plunge into a bowl of ice water. Drain. Add in the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.
5. This recipe yields 4 servings.
6. Comments: The original recipe title as listed is "Green Bean, Red Onion And Grilled New Potato Salad With Rosemary Vinaigrette".