Grilled New Potato and Green Bean Salad with Feta and Olives

Bring a large pot of salted water to a boil and cook the green beans until just become tender but still crisp, 2 to 3 minutes.

Transfer into ice water, drain well, cut into half crosswise if too long, set aside.

Add the potatoes in a dutch oven or saucepan, cover with cold and salted water.

Bring to a boil and cook until the potatoes are slightly tender, 4 to 6 minutes.

Drain well in a colander, place on a baking sheet or a large flat plate and allow to cool enough to handle, halve the potatoes.

Add the vinegar, lemon juice, mustard, honey and salt and pepper in a large bowl, whisk until well blended.

Slowly whisk in the extra-virgin olive oil until well combined.

Preheat the grill to medium heat.

Toss the potatoes with enough olive oil to coat and sprinkle with salt and pepper.

Grill until brown in spots, turning once or twice, 4 to 6 minutes.

Remove from the grill and toss with some of the vinaigrette.

Mix together the potatoes, green beans, feta cheese, olives and oregano in a bowl until well combined.

Add more vinaigrette and toss until well mixed, season with salt and black pepper if needed.

Sprinkle the parsley leaves over the salad.

Serve at room temperature or chilled.