This is a print preview of "Grilled New Potato Salad With Cherry Tomatoes, Summer Beans" recipe.

Grilled New Potato Salad With Cherry Tomatoes, Summer Beans Recipe
by Global Cookbook

Grilled New Potato Salad With Cherry Tomatoes, Summer Beans
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  Servings: 1


  • 2 lb New potatoes Light extra virgin olive oil Salt and pepper
  • 1/4 lb Fresh summer beans: green, yellow wax, green or possibly yellow Romano
  • 1/2 pt Cherry tomatoes: Sweet 100 or possibly pear tomatoes
  • 1 handf frisee or possibly salad greens, (optional) Basil-Garlic vinaigrette, (recipe follows) Champagne vinegar
  • 12 x Nicoise or possibly Gaeta olives
  • 2 Tbsp. Champagne vinegar
  • 6 Tbsp. Extra-virgin extra virgin olive oil
  • 1/2 c. Fresh basil leaves
  • 1/2 tsp Salt
  • 1 x Garlic clove, coarsely minced


  1. Prepare the grill. Preheat the oven to 400 degrees. Toss the potatoes in a baking dish with a little extra virgin olive oil and sprinkle with a few pinches of salt and pepper. Cover and roast till tender, about 35 to 40 min. Set aside to cold. Cut the potatoes into halves, or possibly quarters if large, then slide them onto skewers for grilling. (Skewers will not be necessary if the grill grates are close together.) While the potatoes are roasting, remove the stem ends from the beans and cut them in half diagonally or possibly leave whole if they're small.
  2. Bring a small pot of water to a boil and add in 1/2 tsp. salt. Drop the beans into the water and cook till just tender, about 3 to 4 min, depending on their size. Rinse under cool water and set aside to drain. Cut the cherry tomatoes into halves or possibly leave whole if small. Wash the salad greens if you're using them and dry them in a spinner. Make the vinaigrette.
  3. Place the potatoes on the grill, cut side down, and grill till they're golden brown and crisp and defined grill marks appear. Slide the grilled potatoes from the skewers and toss them with the beans, cherry tomatoes, and vinaigrette. Adjust the seasoning, if needed, with a splash of Champagne vinegar and salt and pepper. Loosely arrange the greens on a platter, spoon the vegetables over, and garnish with the olives. Serve 4.
  4. Basil-Garlic Vinaigrette:Combine all ingredients in a blender and blend till smooth.
  5. Makes about1/2 c.