Grill/Barbecue

Grilled Potato and Green Bean Salad

by:
October  4, 2022
4
5 Ratings
Grilled Potato and Green Bean Salad
Photo by James Ransom
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

Potato salads usually fall into two camps: cold and mayo-slicked, or warm and vinegary. I have a soft spot for both. But give me a choice, and I’ll go for this feisty, grilled version that's essentially of a hybrid of the two every single time.

A long-time fan of mayo marinades (see my Mayo-Grilled Coleslaw + Grilled Bread Salad with Broccoli Rabe and Summer Squash on this site), I applied the same treatment to potato salad. The technique is simple: par-cook potatoes and green beans until just shy of tender, toss them in a totally addictive mix of mayo, miso, and mustard (with lots of lemon to keep things bright and lively), then grill them until blistered and fully cooked through. Serve the extra mayo sauce on the side, so people can choose if they want to slather extra on top of their helping (me, always!). It's a gutsy rendition of potato salad, one that’ll provide a welcome jolt of excitement to your summer barbecue and potluck routine.

A few tips: I like using new (i.e., freshly dug) red potatoes because of their thin skins and sweet, creamy interiors, but when they’re not in season, feel free to substitute larger, mature potatoes (peel them first). To make this salad in advance, par-cook the potatoes and green beans and toss them in the mayo sauce—then refrigerate for several hours until ready to grill. Or, assemble the whole thing several hours in advance and serve at room temperature. This salad is completely fuss-free and easygoing, just as summer salads should be. —EmilyC

What You'll Need
Ingredients
  • 1 cup full-fat mayonnaise
  • 2 tablespoons miso (I use white, but any variety will work)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons paprika (regular or smoked)
  • 1 teaspoon finely grated lemon zest + 2 tablespoons juice, from 1 large lemon
  • Kosher salt plus freshly ground black pepper
  • 1 1/2 to 2 pounds new potatoes, halved or quartered into bite-sized pieces
  • 1 pound green beans, trimmed and left whole
  • Vegetable oil (for the grill)
  • A big handful of basil, torn into small pieces
Directions
  1. In a small bowl, mix together the mayonnaise, miso, mustard, paprika, lemon zest, lemon juice, and black pepper. Taste for seasoning and balance, adding a bit more of any of the ingredients to your liking.
  2. In a large pot, cover the potatoes with cold water and season generously with kosher salt. Bring to a boil, then lower heat to maintain a simmer. Cook until the potatoes are almost tender but not completely cooked through, about 5 to 8 minutes. (The total cooking time will depend on the potatoes’ freshness, so check their doneness a few times.) Using a slotted spoon, remove the potatoes to a large bowl; dry them if needed. Immediately toss the potatoes with 1/4 cup of the mayo sauce.
  3. Return the water to a boil, then add the green beans. Cook until they’re crisp-tender and just shy of done, about 2 to 3 minutes. Drain, then add to a separate bowl. Immediately toss the green beans with 2 tablespoons of the mayo sauce.
  4. Heat the grill to medium-high and brush your grates clean. Using a grill tray or basket (brushed with oil), arrange the potatoes in a single, even layer -- cut side down. Cook until nicely browned, about 3 to 5 minutes, then flip and cook a few minutes more. Remove potatoes, placing them back in the same bowl they were in.
  5. Repeat process with the green beans, cooking until they’re nicely charred on the first side, about 2 to 3 minutes, then flipping and cooking a few minutes more until browned all over. Add green beans to the same bowl with the potatoes. Adjust seasoning to taste.
  6. Place potatoes and green beans on a large serving platter or dish, then top with basil. Spoon a little mayo across the top before serving, if desired. Serve warm or at room temperature, with the rest of the mayo sauce on the side.
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See what other Food52ers are saying.

  • Peter Randolph
    Peter Randolph
  • LaureenMT
    LaureenMT
EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

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2 Reviews

Peter R.
Peter R. August 5, 2020
I have several problems with this recipe as a (retired) Chef and restaurant manager, now a home cooking enthusiast. It intrigued me since some friends gave us some home grown green beans and Sprouts had a good deal on new potatoes, so wow! A grilled salad using both? Great idea.
However, when portioning out the ingredients it became obvious to me that 1 cup of "full fat"mayo + the other stuff was A LOT of dressing for the amount of potatoes and green beans involved. I halved it and still don't know what I'll do with the remaining dressing (dipping each wedge of potato or green bean in it seems beyond healthy, even a half the quantity called for). Also, the recipe calls for lemon zest (1t) and juice (2T) from "1 large lemon". I have a Meyer lemon tree and picked the called for lemon; I couldn't use even half the "large lemon" to fulfill the recipe requirements. Don't worry, I have plenty of uses for the "leftovers", but really "Large", why? What is a handful of Basil anyway, and where do you get it? Is that equal to the plastic package at the market? Expensive garnish. I have it in my herb garden, but don't need a handful.
I truly appreciate recipes from folks at home, but please consider what your portions are and consider reducing food waste in a world that is starving and loosing agricultural area. "Waste Not, Want Not".
 
LaureenMT
LaureenMT December 4, 2021
How did it taste?