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Nutrition Facts
Serving Size 1 (966g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon balsamic vinegar
Calories 243
Calories from Fat 35		(14%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 348mg		14%
Potassium 1155mg		33%
Total Carbohydrate 48.1g		16%
	Dietary Fiber 8.9g	35%
	Sugars 3.3g
Protein 6.7g		13%
detailed view... how is this calculated?

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Grilled Baby New Potato Salad With French Green Beans and Mint (

Recipe #134440 | 35 min | 35 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Kumquat the Cat's friend
Aug 22, 2005

Posted for Zaar World Tour 2005. Helen Henderson, the chef, says that to satisfy any potato loving Swede's craving for pasta salad, you should add angel-hair pasta tossed with olive oil, salt and pepper. I say this looks good enough to eat on its own and the olives and tomatoes look too good to leave out. I reduced the olive oil to 1 tablespoon from 3 and guessed on the cook time. If you don't have access to a grill I think you could grill in a non-stick frying pan with a small amount of olive oil. From The Swedish Table.

SERVES 4 (change servings and units)

Ingredients

2 quarts water, salted
2 lbs baby new potatoes, assorted, such as Peruvian blue, fingerling, red bliss (about 25-30)
1 lb French style green bean, trimmed (thin)
olive oil flavored cooking spray
1 garlic clove, peeled and minced
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/2 cup fresh parsley, chopped (flat-leaf)
1 tablespoon fresh mint, chopped
1 tablespoon extra-virgin olive oil
salt and pepper
1 cup kalamata olive, pitted, herbed (optional)
1 pint cherry tomatoes, halved (optional)

Directions

1
In large saucepan bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain in colander and let dry on paper towels.
2
While potatoes are boiling bring a small pot of water to a boil. Cook beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water. Set aside.
3
Light an outdoor grill or a stovetop grill pan. Cut cooked potatoes in half or, if tiny, leave whole. Spray cut side with olive oil and grill cut side down until marks appear.
4
Meanwhile, prepare dressing by mixing garlic, mustard, vinegar, parsley and mint in a small bowl. Slowly whisk in olive oil. When potatoes are grilled but still hot, toss in dressing and season to taste with salt and pepper. Add green beans and olives and tomatoes, if desired, and mix well. Serve at room temperature.

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Featured Reviews for This Recipe

From: MollyRunsWMU

On Feb 25, 2009

This was a really good recipe, even though I made a few changes. For one, I made it the day before and then served it chilled. Also, I didn't have any mint and I hate olives so I left those two out. Still great!

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From: currybunny

On Jun 8, 2006

I think I have actually found a way I will eat green beans! This was just a fantastic salad, which I served hot. A little alteration for the middle of a Melbourne winter - I didn't have baby potatoes so used regular ones, peeled, chopped, boiled and then finished off in olive oil in the frypan til a bit brown and crispy...mmmm...then tossed through cooked beans and dressing. Thanks so much for the recipe, DH is delighted to think green beans will be on the menu!

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From: Chef Kate

On Jun 27, 2007

Never would I have thought of this as a Swedish recipe--but I love it! I love the combination of potatoes and green beans in a salad and the addition here of the mint and balsamic and olives--excellent! A great Tour discovery!

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From: NcMysteryShopper

On Jun 2, 2006

This is one pretty salad! Perfect accompaniment to our Scandinavian steak! I halved the recipe and it worked just fine. I used new potatoes and also used the indoor grill. I had to use wild mint that is growing in my yard b/c I did not realise that it called for fresh mint until I was assembling. We really liked this and I would make this again! My friends daughter who is a vegetarian is making it for dinner tomorrow. Thanks Heather!

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