Grilled Potato and Green Bean Salad

If you haven’t grilled potatoes before, it is time to start. Next time you fire up the grill, throw some potatoes and make this delicious grilled green bean potato salad.

Grilling the veggies for salads is a delicious way of adding some great flavor, just like with this Grilled Corn Salad. It is so nice to get to cook outside in the shade in the summer instead of a hot kitchen.

For more summer side salads, try these great recipes Lemon orzo salad with feta or this easy Cucumber and red onion salad or this fresh Summer Watermelon Salad.

Ingredients

Salad

• New potatoes, or small waxy (firm) potatoes, cut in half
• Green beans, ends trimmed and cut in half
• Asparagus, bottoms trimmed 
• Feta cheese, preferably a block of feta cheese to be crumbled.
• Fresh dill, chopped
• Olive oil or other oil of choice with a high smoke point for grilling.

Dressing

• Shallot, finely chopped
• Dijon mustard, a little adds a lot of flavor to this dressing. 
• Olive oil, preferably extra virgine olive oil for a great flavor
• Lemon juice, freshly squeezed will taste best.
• Sea salt and Ground black pepper to taste

See recipe card for quantities.

Instructions

1. Cook the potatoes in salted water for about 10 minutes or until just fork tender. The time will vary depending on the size and type of the potato. Drain the potatoes and let them steam dry and cool for 5-10 minutes.
2. Meanwhile, in a small bowl, mix all the ingredients to the dressing and set aside. Blanch the green beans for 2 minutes in salted water, rinse in cold water and set aside.
3. Brush the potatoes and asparagus lightly with the oil and cook on a medium heat grill, turning the vegetables until they have nice char marks. Cut the asparagus in half after grilling. 
4. Add all the vegetables to a serving bowl and toss with ⅔ of the dressing while still warm. Taste and adjust with more salt and pepper if desired. Top with crumbed feta cheese, dill and the remainder of the dressing. Serve warm or at room temperature. 

There are so many nice vegetarian dishes to make on the grill this grilled potato salad makes a great side dish to the summer bbq. Also try this delicious Spinach Strawberry and Feta Salad or this Herbed potato salad.

Substitutions and Variations

• Potatoes – This potato salad recipe uses small new potatoes. They might not always be available and can be substituted with larger waxy potatoes. As long as they have a with a low starch content, so they hold their shape while grilling.
• Spices – Adjust them to your liking. If you like it spicy, add a little chilli or cayenne pepper. 
• Vegan – To make this a vegan potato salad, use a vegan feta cheese
• No Grill? No problem, the potatoes can be boiled all the way and then added to the salad after they have cooled down. They can also be roasted in the oven, add them to a baking tray after parboiling them with the olive oil, salt and pepper. Spread out to an even layer and roast at 225C (450F) for about 20-30 minutes, stirring once.
• Greens – Add some of your favourite greens to this warm potato salad, arugula and baby spinach are two good options.
• Beens – Add some protein by stirring in some canned beans like chickpeas, while beans or lentils.
• Cheese – Instead of the feta cheese, creamy goat cheese or shaved parmesan cheese are some good options. The cheese can also be left out completely.

Storage

This green bean potato salad with feta cheese will keep fresh for 3-4 days when stored in an airtight container in the fridge.

This salad does not freeze well so I don’t recommend that.

Picking the right type of potato

For this recipe you want a waxy potato, a firm type that will hold its shape well while cooking. My favorite are new potatoes but red potatoes work well as well. You want a low starch content so they don’t fall apart on the grill. Pick a type of potato that is recommended for roasting, boiling, and potato salads.

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Hope you enjoy this salad as much as I do!