Grilled Potato Salad with Feta, Green Beans, and Olives

Grilled Potato Salad with Feta, Green Beans & Olives

Recipe by Donna

Yields 4 servings

8      ounces   GREEN BEANS

1      pound    FINGERLING POTATOES  

1      tablespoon   KOSHER SALT  

6      tablespoons   RED WINE VINEGAR  

2      tablespoons   LEMON JUICE  

2      tablespoons   DIJON MUSTARD  

1      tablespoon   HONEY  

1      cup, plus 2 tablespoons  OLIVE OIL    

8      ounces   FETA CHEESE  

1/2    cup   CALAMATA OLIVES  

2      tablespoons   FRESH OREGANO, chopped  

2      tablespoons   FRESH PARSLEY, chopped

Cooking Instructions

Bring a large pot of salted water to a boil and cook the green beans until al dente, about 90 seconds.  Shock in ice water, drain well, cut in half or thirds and reserve.

Put the potatoes in a large pot, cover with 2 inches of cold water and add 1 tablespoon salt.  Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes.  Drain well, place on a baking sheet and let cool slightly.  Halve lengthwise.  Whisk the vinegar, lemon juice, mustard, and honey together.  Season with salt and pepper.  Slowly whisk in the 1 cup of olive oil until emulsified.  Heat the grill to medium heat.  Toss the potatoes with the two tablespoons of olive oil and sprinkle with salt and pepper.  Grill until golden brown in spots, tossing occasionally, about 5 minutes.  Remove and toss with some of the vinaigrette.  Combine the potatoes, green beans, feta, olives, and oregano in a bowl.  Toss with more of the vinaigrette, taste and season with salt and pepper if necessary.  Scatter the parsley leaves over the top and drizzle with a bit more olive oil.