Green Bean and Potato Salad with Vinegar Onions

  • 2 Pounds-Fresh Green Beans-fresh, ends removed, blanched 4 minutes, cooled in ice bath
  • 1 1/2 Pounds-Potatoes-peeled cut into 1 inch cubes-
  • 1/2 Cup-White Onion-halved, peeled, sliced into thin half moons
  • 1 Clove-Fresh Garlic-fine chopped
  • 1/2 Cup-Extra Virgin Olive Oil-plus extra to coat green bean for grilling
  • 1/4 Cup-Red Wine Vinegar
  • 2 Tablespoons-Dry Oregano
  • To Taste-Chef Troy’s Spice Mix-plus extra to season green beans before grilling

Directions 

  1. Bring a large pot of water to a boil and add a large pinch of salt.
  2. Add potatoes and cook until tender, about 20-25 minutes, or when tip of knife slides out easily of cooked potato.
  3. Drain potatoes well, do not rinse, place strainer over a bowl and refrigerate until completely cooled.
  4. Preheat grill (with grill basket) or grill pan to medium high heat.
  5. Place green beans in a bowl and lightly coat with olive oil and season with Spice Mix.
  6. Place green beans in grill pan and cook until slightly charred and just warmed through.
  7. Beans should still have a little bite to them.
  8. Remove from grill pan, place in refrigerator on a sheet tray to cool.
  9. Place garlic, vinegar, half the oregano, salt, pepper in a blender and combine.
  10. Begin adding oil in a slow steady stream while blender is still running, until all has been incorporated.
  11. Combine onions, remaining oregano in a mixing bowl with vinaigrette and let marinate at least one hour.
  12. Place potatoes/green beans in a large mixing bowl and combine with vinegar onions.
  13. Using a rubber spatula pour the vinegar onions over potatoes/green beans and mix well to coat.
  14. Cover and refrigerate for at least one hour or overnight and serve.