I walked right past you. But then I did a double take. You were so small and cute. I hadn’t really given you much consideration before. I didn’t know what to do with you. But Bobby did. Oh, fingerling potato – forgive me for neglecting you all this time. If my kids did this, it would be a prime parenting opportunity. Do as I say…
- 8 ozs haricot vert (French green beans), trimmed
- 12 fingerling potatoes
- 1 Tbsp kosher salt
- 3 Tbsp red wine vinegar
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp Dijon mustard
- ½ Tbsp clover honey
- Salt and freshly ground black pepper
- ½ c extra-virgin Greek olive oil, plus more for drizzling
- Canola oil, for grilling
- 8 ounces feta, crumbled
- 1/2 cup pitted kalamata olives
- 2 Tbsp lightly chopped fresh oregano
Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified. (Bobby made twice as much dressing but it was more than we needed).
Bobby grills the potatoes – ours fell through the grates so I placed it on a cookie sheet and broiled it in the oven. If you do/can grill, heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary.