Grilled Greek Potato Salad

1. 1

   Put the potatoes in a large pot, cover with 3-4 inches of cold water. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 3 minutes. Then add the green beans to the pot as well, and cook another 5-7 minutes. Drain the water off. Cool the beans slightly and chop in halves or thirds. Set aside. Let potatoes cool slightly and then cut them in half lengthwise.

2. 2

   Heat the grill to medium heat. Toss the potatoes with a couple splashes of canola oil and sprinkle with salt and pepper. Grill potatoes until golden brown on the cut side of the potato.

3. 3

   Combine the grilled potatoes and the green beans in a bowl. Toss with the vinaigrette, taste and season with salt and pepper if necessary. Add crumbled feta cheese, and toss again. Serve warm.

* Per serving · 4 servings · Values may vary.