Respecting the Weather and the Bounty

I hold my breath for the summer months – certainly because the weather is warm, but mainly because great fresh produce is so abundant. Stone fruits, tomatoes, gypsy peppers, Romano beans, gem lettuces, berries - so much good stuff! This potato salad is the perfect accompaniment to a meal enjoyed outside on a porch. It makes a great side for other grilled things like fish or chicken or can be enjoyed as an afternoon snack on its own. I like to use multi-colored potatoes because they are so pretty in the bowl. On my most recent cook-up, I paired with a pint of Pliny the Elder (and you should too).

Ahhhhh Summer.

Grilled Potato Salad

Heat grill to medium heat (conversely you can roast potatoes in the oven – on a baking sheet in an oven preheated to 350 bake until browned and starting to crisp on the outside – about 45 minutes).

5 red (Colorado Rose) medium sized potatoes (skins on) – wash, cut to uniform bite-size
5 purple (All Blue) medium sized potatoes (skins on) – wash, cut to uniform bite-size
5 yellow (Yukon Gold) medium sized potatoes (skins on) – wash, cut to uniform bite-size
2+ T olive oil
salt to taste
pepper to taste
1 cup kale (chiffonaded into ribbons)
30 Haricot Verts/slender green beans (tipped and tailed and cut into 1 inch pieces)

3 T Mayonnaise
2 T Low-fat plain yogurt
2 T Dijon mustard
Splash balsamic vinegar (to taste)
1 T fresh dill, finely chopped
1 T fresh chives, finely chopped
1 T fresh parsley, finely chopped
salt and pepper to taste

1) In a bowl drizzle olive oil on potato pieces to coat lightly and evenly. Salt and pepper.

2) Spread out potato pieces in a single layer skin side down on tin foil (make sure you can move the foil to the grill without the potatoes falling all over). Grill on medium heat until potatoes start to brown and start to crisp on the outside 45 minutes – 1 hour depending on grill.

3) When potatoes are nearly done cooking, add 1-2 T of olive oil to a sauté pan, get oil very hot but not smoking, add haricot verts pieces and cook for 2 minutes to sear. You’ll want to stir occasionally so they don’t burn. Set aside when finished.

4) Put grilled potatoes in a bowl, while still hot add raw kale and mix so kale wilts slightly with the heat. Mix in sautéed haricot verts. Let cool to just above room temperature.

5) Add mayo/yogurt/herb dressing to grilled potato mix. Mix well so salad is evenly saucy.

Enjoy!

Serves 4 as a side