Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette – a delicious recipe with white wine vinegar, fresh rosemary, extra virgin olive oil, new potatoes, olive oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place the vinegar and rosemary in a blender and blend until smooth.
2
Slowly add the olive oil until emulsified and season with salt and pepper to taste.
3
Strain into a bowl.
4
Preheat grill.
5
Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste.
6
Grill skin side down until golden, turn over and continue grilling until just cooked through.
7
Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette.
8
Meanwhile, bring a large pot of salted water to a boil and add the haricots verts.
9
Cook for 2 minutes, and immediately plunge into a bowl of ice water.
10
Drain.
11
Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette.
12
Season with salt and pepper to taste.
612
kcal
Calories
57
g
Fat
24
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup white wine vinegar, 3 tablespoons fresh rosemary, 3/4 cup extra virgin olive oil, 1 pound small new potatoes, sliced in half, and more.
Yes, Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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