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Grilled potato and string bean salad with mustard seed herb vinaigrette

Serves 6 people

Ingredients

  • 2 lbs new potatoes or fingerling potatoes, washed and halved or quartered 
  • 1 lb green beans, trimmed and left whole

Dressing

  • 2 tbsp whole grain mustard
  • 3 tbsp olive oil
  • 2 tbsp Champagne vinegar
  • 3 tbsp fresh chives, chopped
  • 1 shallot, thinly sliced
  • 1/4 cup fresh chopped parsely
  • 2 tsp smoked paprika
  • cracked black pepper and kosher salt to taste
  • 1 tsp finely grated lemon zest and juice from one large lemon
  • big handful of basil, torn into small pieces for garnish
  • Nasturtium flowers for garnish, if available

Directions

  • In a large pot, cover the potatoes with cold water and season them generously with kosher salt. Bring to a boil, then lower a simmer. Cook until the potatoes are almost tender but not completely cooked through, about 5 to 8 minutes. Using a slotted spoon, remove the potatoes to a large bowl. Drizzle with olive oil and toss to coat. Let cool. 
  • Return the water to a boil and blanch the string beans for 3 minutes, then transfer to an ice bath. This helps to retain the vibrant color and crispness. Strain and place in a separate bowl. Drizzle with olive oil and toss to coat. Let cool. 
  • Whisk together the vinaigrette ingredients in a separate bowl. 
  • Heat the grill to medium-high. Using a grill tray or basket, arrange the potatoes in a single layer, cut side down. Cook until nicely browned, about 3 to 5 minutes. 
  • Remove the potatoes, placing them back in the same bowl they were in. 
  • Place potatoes and green beans in a large serving bowl. Toss with the vinaigrette. 
  • Top with torn basil and Nasturtium flowers, if available. 
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