Grilled Potato Salad with Green Beans, Cherry Tomatoes, Mint and Basil
Serves a crowd!
1 Basic Recipe for Grilled Potatoes
1 pound green wax beans, ends removed, cut diagonally into 2-inch pieces
30 mint leaves
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar
Salt and freshly ground black pepper
3 cups red and yellow cherry tomatoes, halved
2 tablespoons balsamic vinegar
1 medium red onion, coarsely diced
1/2 cup basil chiffonade
Make one recipe of the grilled potatoes and set them aside to cool.
Bring a pot of salted water to a boil over high heat. Add the green beans and cook until tender but still slightly crisp, 4 to 7 minutes. Drain and set aside.
Bring a small pot of water to a boil over high heat. Add the mint leaves and simmer 20 seconds. Drain. Place the mint leaves in a blender and with the motor running add the olive oil and vinegar and process 30 seconds. Scrape down the sides and continue to puree 30 to 60 seconds until smooth. Season with salt and pepper.
Place the cherry tomatoes in a bowl and toss with balsamic vinegar and salt. Set aside for 10 minutes.
In the large bowl containing the potatoes, add the mint oil, green beans, cherry tomatoes and their juices, the onions and toss together. Add the basil and toss again gently. Place in a big serving bowl and enjoy.