Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette

Name: Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 162 milliliters extra virgin olive oil; 3 Tbsps fresh rosemary; 227 grams haricots verts; 454 grams new potatoes, sliced in half; 3 Tbsps olive oil; 1 large red onion, finely sliced; 4 servings Salt and freshly ground pepper; 60 milliliters white wine vinegar

Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette is a side dish that serves 4. One portion of this dish contains approximately 4g of protein, 19g of fat, and a total of 285 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires olive oil, white wine vinegar, salt and pepper, and onion. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet.

Instructions

Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. 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.

Ingredients you will need

Salt And Pepper

Olive Oil

Potato

Rosemary

Vinegar

Equipment you will use

Blender

Grill

Bowl

Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water.

Ingredients you will need

Haricots Verts