This Grilled Potato and Green Bean Salad is a great summer side dish, perfect for barbecues and picnics. It is a lighter spin on the classic creamy potato salad with smoky, grilled potatoes, asparagus and green beans. It has a fresh and tangy lemon dressing, pared with creamy, salty feta and fresh herbs.
- 1,5 kg (1 pound) new potatoes or small waxy (firm) potatoes, cut in half
- 250 g (9 ounces) asparagus, bottoms trimmed
- 250 g (9 ounces) fresh green beans, ends trimmed and cut in half
- 200 g (¾ cups) feta cheese, crumbled
- 2 springs of fresh dill, chopped
- 2 tablespoon olive oil
- 1 shallot, finely chopped
- 1 teaspoon dijon mustard
- 2 tablespoon olive oil
- ½ large lemon, juiced
- 1 teaspoon sea salt
- black pepper to taste
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Cook the potatoes in salted water for about 10 minutes 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.
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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.
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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.
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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.