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Warm Potato Salad with Yellow String Beans
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Featured in RICARDO Magazine
2.2 lb (1 kg) yellow-flesh potatoes, each cut into eight pieces
3 tbsp (45 ml) olive oil
1/2 lb (225 g) yellow string beans, trimmed
2 celery stalks with leaves, thinly sliced
1/4 cup (60 ml) mayonnaise
2 tbsp (30 ml) whole-grain mustard
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml) maple syrup
Preheat the grill, setting the burners to high.
Place 2 layers of aluminum foil one on top of the other. Place the potatoes in the centre and drizzle with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Close the foil, tightly sealing the edges.
Place the foil pack on the grill, close the lid and cook for 12 minutes.
Place 2 layers of aluminum foil one on top of the other. Place the yellow string beans in the centre, drizzle with the remaining oil, and season with salt and pepper. Close the foil, tightly sealing the edges.
Place the foil pack on the grill beside the potatoes. Turn the potato pack over. Close the lid and cook for 8 minutes, or until the potatoes and beans are tender.
Meanwhile, in a large bowl, whisk all of the ingredients together.
Remove the foil packs from the grill. Add the potatoes and beans to the dressing. Add the celery and toss gently to combine. Season with salt and pepper.