Grilled New Potato Salad with Rosemary Vinaigrette



1 pound small new potatoes, sliced in half
1/4 cup white wine vinegar
3 tablespoons fresh rosemary
3/4 cup extra virgin olive oil
3 tablespoons olive oil
salt and freshly ground pepper
1/2 pound haricots verts or slender green beans
1 large red onion, finely sliced

1. Place vinegar and rosemary in a blender and blend until smooth. Slowly add olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl.
2. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden; turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add haricots verts. Cook for 2 minutes and immediately plunge into a bowl of ice water. Drain.
3. Add haricots verts and red onion to potatoes and drizzle with remaining vinaigrette. Season with salt and pepper to taste.

Four servings

Masser Potato Farms