Grilled Potatoes & Beans with Cornichon Vinaigrette

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a simple summer side dish of grilled potatoes & beans with a mustardy cornichon vinaigrette

serves: 4-6

  • Author: Kayla Howey



Cornichon Vinaigrette

  • 2 tbsp grainy mustard
  • 2 tbsp honey
  • 1 tbsp white wine vinegar
  • ½ cup neutral oil (grapeseed, safflower, etc.)
  • ¼ cup extra virgin olive oil
  • 1 tbsp lemon juice
  • ¾ cup chopped cornichons
  • kosher salt

Grilled Potatoes & Beans

  • ½ lb summer beans, trimmed
  • 3 lbs baby potatoes
  • olive oil
  • kosher salt
  • fresh dill leaves


Cornichon Vinaigrette

  1. Combine the mustard, honey, and white wine vinegar in a mixing bowl. Whisk well.
  2. Slowly drizzle in the oils, whisking continuously until incorporated.
  3. Stir in the lemon juice and cornichons. Season with salt to taste. Set aside.

Grilled Potatoes & Beans

  1. Preheat the grill over high heat.
  2. Add the beans to a large pot of salted, boiling water. Blanch for about 4 minutes until bright and tender. Use tongs to transfer the beans to a bowl of ice water. Let cool for a minute. Drain the beans and lay out on paper towels. Pat dry.
  3. To the same pot of boiling water, add more salt. Add the potatoes and boil for 10-15 minutes until just barely fork tender (time will vary depending on their size). Drain the potatoes and transfer them to a bowl of ice water. Let cool for a minute. Drain the potatoes and lay out on paper towels. Pat dry.
  4. Cut each potato in half (or leave whole if the potato is smaller). Coat them with a good amount of olive oil. Season with a pinch of salt. Grill the potatoes for a few minutes to form nice char marks.
  5. Transfer the potatoes to a large platter. Slice the beans into thirds and arrange them over the potatoes.
  6. Spoon the cornichon vinaigrette over top and garnish with lots of fresh dill leaves.