Grilled Greek Potato Salad

Boy is it hot outside.  Is it hot where you are?

We've had 90+ degree weather for a week now...and it's a dry heat...sauna heat.

I don't know about you but when it's this hot, I don't want to cook inside the house...don't even talk to me about the oven.

So I turn to grilling for a lot of meals.  Here's one of MGG's favorite dishes.

How does a grilled potato salad sound?  Simple...yummy...delicious?
How about a "Greek" grilled potato salad?

Well get your Greek on, cause we're having some warm, tender, grilled potatoes, mixed with green beans and feta cheese, in a Greek vinaigrette...Opa!

You will love this, trust me!

First, you take a large pot and put your potatoes in it.  I used a combo of baby red and yellow potatoes...use what you like.  Add water to cover about 3-4 inches above the potatoes and bring to a boil.

After they have boiled about 3-4 min, add your green beans.  Boil for another 6-7 min.  You want the green beans tender, and the potatoes undercooked slightly.

Drain your beans, and let them cool.  Drain your potatoes and let them cool.

Cut your green beans in to halves or thirds, trimming the ends if you like.  Cut the potatoes in half lengthwise.

Warm up your grill to medium high heat.  Put oil on the grill rack so the spuds don't stick!  Place the potatoes cut side down and grill those babies until they are nice and golden.

Take them and put them in a bowl with the cut green beans.  Add some Greek Vinaigrette and toss to coat. 

Add your feta cheese crumbles, and toss again!

Opa!!!

Soooooooo good....warm, and flavorful...!

Perfect potato salad, for a side dish along chicken, burgers, steaks, hot dogs...you name it!

Grilled Greek Potato Salad

Ingredients

½ lb fresh green beans
12 baby red and yellow potatoes (about 2 lbs)
Salt and pepper
Canola oil, for grilling
1/3 c Greek Vinaigrette
8 ounces feta, crumbled

Directions

Put the potatoes in a large pot, cover with 3-4 inches 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. Add the green beans to the pot as well, and cook another 5-7 min. 
Drain green beans, cool slightly and chop in halves or thirds. Set aside.  Drain potatoes.  Let cool slightly and then cut them in half lengthwise.

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

Combine the potatoes and 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.