Grilled Potato Salad with Cherry Tomatoes and Haricot Verts

I love potatoes, I love grilled foods, I love tender veggies, and I love salad! This dish is a yummy combination of all of these fun things and it is really tasty.  Yeah, grilling the potatoes is more work but the flavor you get is well worth it! The farmers markets are still brimming with fresh summer produce and I was able to buy everything for this dish at the Burbank Farmers Market.  John Givens Farms is 100% organic and is my favorite stand to buy from! Check out the farmers market in your area; the food tastes better, is local, and you support small farmers instead of large corporations.  This salad is a fantastic way to savor the flavors of summer and also get a hearty dose of veggies while you are at it. 

Ingredients

3 pounds organic Yukon gold potatoes

2 pounds organic Haricot Verts (a french variety of green beans that are smaller and more tender, Blue Lake or normal beans work fine too, just be sure to remove the strings)

2 pints (4 cups) organic mixed cherry tomatoes cut in half

½ medium red onion very thinly sliced (a mandolin like this one makes this easier)

¼ cup chopped fresh parsley

¼ cup chopped fresh basil

1 cup of my Mason Jar Vinaigrette

Salt and pepper to taste

¼ cup pure olive oil

Seasoning mix for potatoes:

2 tablesppons of sea salt

1 tablespoon of granulated garlic

1 tablespoon freshly ground pepper

 

Directions

Preheat a gas grill or start your coals and bring to medium heat.

Put the scrubbed and rinsed potatoes in a pot of cold water and bring to a boil. Boil for 20 minutes (they will be under done in the middle and that's ok because we're going to grill them!).  Remove potatoes from boiling water with a spider whisk or a large slotted spoon and put in a bowl of cold water to cool potatoes.

Once potatoes have cooled enough to handle, cut into ¾ of an inch thick slices, drizzle with olive oil and sprinkle with seasoning mix.  Grill on each side 2-3 minutes until cooked and nice grill marks have formed, don’t let them burn! Set aside to cool and then quarter the potato slices into bite sized chunks.

In the same water that the potatoes cooked in blanch the trimmed and cleaned Haricot Verts for 3 minutes. Remove from water and put in a bowl of ice water to stop the cooking (If you have already removed the potatoes add some ice to that water bowl and use that and save yourself a dish!)

Add the cooled chopped potatoes, green beans, halved tomatoes, chopped herbs, and thinly sliced red onion to a large bowl. Pour the vinaigrette over and toss well but be gentle so you don’t mash the potatoes or tomatoes. Season with salt and pepper to taste. Let sit for at least 30 minutes and serve at cool room temperature.

Health Tip: Potatoes and cherry tomatoes are on the dirty dozen list which means they are highly contaminated with pesticides and herbicides even AFTER washing so be sure to use organic.  Read the full list by clicking the link and if you cannot buy everything organic, please try your best to buy those items organic.  Many of the chemicals used in commercial agriculture are classified as carcinogens (they cause cancer) and can make you very sick. Always eat as clean as possible, your health is valuable and sometimes people only learn that once it is gone.  Working as a nurse for several years made me learn this the hard way.  Please take good care of yourself and invest in the food you eat, it literally influences every single cell in your body.  Food is not just fuel or calories, it can either turn on illness or nourish your very being.