Potatoes

Grilled New Potato Salad with Rosemary Vinaigrette

1 pound small new potatoes, halved
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 fresh green beans (preferably the thin French green beans known as haricots verts)
1 large red onion, finely sliced

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.

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 of the vinaigrette.

Meanwhile, bring a large pot of salted water to a boil and add green beans. Cook for 2 minutes or until tender, but still crisp, and then immediately plunge into a bowl of ice water to stop the cooking process. Drain.

Add green beans and red onion to potatoes and drizzle with remaining vinaigrette. Season with salt and pepper to taste.

Serves 4.

From Masser Potato Farms at www.masserspuds.com.

<< From the Kids' Corner" - Potato & Tuna Cakes | Main | Warm Spinach Salad with Blue Cheese >>