This is quite possibly my new favorite potato salad–crispy grilled potatoes and green beans, chopped eggs, dill, and a fresh garlic vinaigrette. Just about every ingredient that I love. All together they make a fantastic potato salad (if I do say so myself).
My husband had requested potato salad on the 4th of July. I usually make my go-to recipe, but this year I decided on a lighter, mayo-free version. I also wanted to add green beans to the mix instead of making a separate vegetable dish.
Grilled Green Bean and Potato Salad
2 pounds small potatoes (I used fingerlings and baby reds and golds)
1 pound fresh green beans
1 medium red onion, cut into quarters
6 large eggs
2+6 tablespoons olive oil, divided
6 tablespoons red wine vinegar
3 cloves garlic, minced
1 tablespoon fresh dill
1 teaspoon salt
1 teaspoon pepper
To make the salad:
Bring a large pot of water to boil and parboil the potatoes for approximately 8 minutes until starting to get fork tender. Parboil the green beans for approximately 5 minutes until starting to soften. Hard boil the eggs for 10 minutes. Meanwhile, heat the grill to 450 degrees. Slice the potatoes in half and place on a grilling pan. Add the green beans and the red onion. Toss the vegetables with 2 tablespoons of olive oil, salt, and pepper.
Spread the vegetables out evenly on the pan and place on the grill. Grill at 450 degrees for approximately 12-15 minutes until all of the vegetables start to brown and become crispy.
While the vegetables are cooking, slice the eggs and make the vinaigrette.
To make the vinaigrette:
In a small bowl combine the vinegar, oil, garlic, dill, salt, and pepper. Whish to combine. Place the vegetables in a large bowl and add the vinaigrette. Stir gently to combine. Serve warm.