Grilled Baby New Potato Salad With French Green Beans and Mint

The scent of summer always takes me back to my grandmother’s garden. She grew everything – from vibrant sunflowers that seemed to touch the sky to rows upon rows of herbs, each with its own distinct aroma. But my fondest memory is of helping her harvest the baby potatoes. We’d gently dig into the earth, unearthing these tiny treasures, their skins still clinging to the soil. This Grilled Baby New Potato Salad, with its fresh mint and bright flavors, is a tribute to those summer days, a perfect reminder of simple, delicious food shared with loved ones.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
• Yield: About 6 cups
• Dietary Type: Gluten-Free, Vegetarian (easily Vegan)

Ingredients

• 2 quarts water, salted
• 2 lbs baby new potatoes, assorted, such as Peruvian blue, fingerling, red bliss (about 25-30)
• 1 lb French-style green beans, trimmed (thin)
• Olive oil flavored cooking spray
• 1 garlic clove, peeled and minced
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1/2 cup fresh parsley, chopped (flat-leaf)
• 1 tablespoon fresh mint, chopped
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste
• 1 cup kalamata olives, pitted, herbed (optional)
• 1 pint cherry tomatoes, halved (optional)

Equipment Needed

• Large saucepan
• Small pot
• Colander
• Paper towels
• Outdoor grill or stovetop grill pan
• Small bowl
• Whisk

Instructions

1. In a large saucepan, bring the salted water to a rolling boil over high heat. The amount of salt is important, about 1 tablespoon, as it seasons the potatoes from the inside out.

2. Add the baby new potatoes to the boiling water. Cook until they are just soft when pierced with a fork, approximately 3-5 minutes. Be careful not to overcook them, as they will become mushy. Test for doneness frequently towards the end of the cooking time.

3. Drain the cooked potatoes in a colander and immediately transfer them to paper towels to dry thoroughly. This step is crucial for achieving those beautiful grill marks later on.

4. While the potatoes are boiling, prepare the French-style green beans. Bring a small pot of water to a boil. Add the trimmed green beans and cook until they are just done but still crisp, about 4-5 minutes. You want them to retain their bright green color and a slight bite.

5. Immediately drain the green beans and rinse them in cold water to stop the cooking process. This will help them maintain their vibrant color and crisp texture. Set aside.

6. Prepare your grill. If using an outdoor grill, preheat it to medium-high heat. Alternatively, you can use a stovetop grill pan.

7. Once the potatoes are cool enough to handle, cut them in half. If they are very tiny, you can leave them whole.

8. Spray the cut side of the potatoes with olive oil flavored cooking spray. This will help them develop beautiful grill marks and prevent them from sticking to the grill.

9. Place the potatoes cut side down on the hot grill. Grill until attractive grill marks appear, about 2-3 minutes. Keep a close eye on them to prevent burning.

10. While the potatoes are grilling, prepare the dressing. In a small bowl, combine the minced garlic, Dijon mustard, balsamic vinegar, chopped parsley, and chopped mint.

11. Slowly whisk in the extra virgin olive oil until the dressing is emulsified. This means the oil and vinegar are combined into a smooth, cohesive mixture.

12. Once the potatoes are grilled but still hot, immediately toss them in the prepared dressing. Season to taste with salt and pepper. The heat from the potatoes will help the flavors of the dressing meld together.

13. Add the cooked green beans and, if desired, the kalamata olives and cherry tomatoes to the potato mixture. Gently toss everything together to combine.

14. Serve the Grilled Baby New Potato Salad at room temperature. This allows the flavors to fully develop and is perfect for picnics or outdoor gatherings.

Expert Tips & Tricks

• For a vegan version, ensure your Dijon mustard is vegan-friendly (most are).
• If you don’t have a grill, you can roast the potatoes in a preheated oven at 400°F (200°C) until tender and slightly browned.
• To enhance the flavor of the dressing, let it sit for at least 15 minutes before tossing it with the potatoes. This allows the flavors to meld together.
• Don’t overcrowd the grill pan. Grill the potatoes in batches to ensure they get good color.
• Experiment with different types of herbs. Dill, chives, or tarragon would also be delicious in this salad.

Serving & Storage Suggestions

This Grilled Baby New Potato Salad is best served at room temperature. It’s a wonderful side dish for grilled chicken, fish, or vegetables. It can also be served as a light lunch or snack.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The potatoes may lose some of their grilled texture, but the flavor will still be delicious. I don’t recommend freezing this salad, as the potatoes will become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	310 kcal	16%
Total Fat	15g	23%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	250mg	11%
Total Carbohydrate	40g	13%
Dietary Fiber	7g	28%
Sugars	4g
Protein	6g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Mediterranean Twist: Add sun-dried tomatoes, crumbled feta cheese (if not vegan), and a squeeze of lemon juice.
• Spicy Kick: Add a pinch of red pepper flakes to the dressing or use a spicy Dijon mustard.
• Herby Delight: Experiment with different combinations of fresh herbs, such as oregano, thyme, or rosemary.
• Vinegar Variety: Substitute red wine vinegar or apple cider vinegar for the balsamic vinegar.
• Bean Swap: Use haricot verts or wax beans instead of French green beans.
• Pasta Addition: Honor the original recipe’s inspiration and add some cooked angel hair pasta tossed in olive oil, salt, and pepper.

FAQs (Frequently Asked Questions)

Q: Can I make this potato salad ahead of time?
A: Yes, you can prepare the dressing and cook the potatoes and green beans ahead of time. Store them separately and toss everything together just before serving.

Q: What if I don’t have a grill?
A: You can roast the potatoes in the oven or use a grill pan on your stovetop.

Q: Can I use different types of potatoes?
A: Yes, but baby new potatoes are ideal because of their small size and creamy texture. Red potatoes or Yukon gold potatoes would also work well.

Q: How long does this potato salad last in the refrigerator?
A: It will keep for up to 3 days in an airtight container.

Q: Can I freeze this potato salad?
A: Freezing is not recommended, as the potatoes will become mushy.

Final Thoughts

This Grilled Baby New Potato Salad is more than just a side dish; it’s a celebration of fresh, seasonal ingredients and simple cooking techniques. The combination of grilled potatoes, crisp green beans, and fragrant herbs creates a symphony of flavors that will tantalize your taste buds. So, fire up the grill, gather your ingredients, and prepare to experience a potato salad like no other. I encourage you to try this recipe and share your feedback – and maybe even pair it with a crisp glass of Sauvignon Blanc!