Grilled Baby New Potato Salad with French Green Beans and Mint
Elevate your salad game with this Grilled Baby New Potato Salad with French Green Beans and Mint, a vibrant and flavorful dish perfect for summer cookouts or family dinners. Tender baby new potatoes, grilled to golden perfection, pair beautifully with crisp-tender French green beans that have been blanched to preserve their bright green hue. A zesty lemon-mustard dressing, subtly sweetened with honey and infused with fresh chopped mint, ties everything together with a refreshing burst of flavor. This versatile side dish is easy to make, vegan-friendly, and can be served warm or at room temperature, making it an ideal addition to any picnic table or weeknight menu. Whether you're looking for a healthy salad idea or a gourmet accompaniment, this dish is sure to impress.
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Recipe Information
Ingredients
- 500 grams Baby new potatoes
- 200 grams French green beans (trimmed)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 1 teaspoon Whole-grain mustard
- 1 teaspoon Honey
- 2 tablespoons Fresh mint leaves (chopped)
- 1 clove Garlic cloves (minced)
- 2 tablespoons Water
Instructions
Step 1: Preheat your grill or grill pan over medium-high heat.
Step 2: Wash the baby new potatoes and slice them in half. Toss them in 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Step 3: Place the seasoned potatoes onto the preheated grill. Grill for 12-15 minutes, turning occasionally, until tender and lightly charred. Set aside to cool slightly.
Step 4: While potatoes are grilling, bring a medium pot of salted water to a boil. Blanch the French green beans for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process, then drain again and set aside.
Step 5: In a small bowl, whisk together the lemon juice, remaining 1 tablespoon of olive oil, whole-grain mustard, honey, minced garlic, and water. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix in the chopped fresh mint leaves.
Step 6: In a large bowl, combine the grilled potatoes, blanched green beans, and the dressing. Toss gently to coat everything evenly.
Step 7: Serve the salad warm or at room temperature, garnished with additional fresh mint leaves if desired.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2461 mg | 107% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 17.4 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2621 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
