Grilled Greek Potato Salad

Put the potatoes in a large pot, cover with 3-4 inches of cold water. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 3 minutes. Then add the green beans to the pot as well, and cook another 5-7 minutes. Drain the water off. Cool the beans slightly and chop in halves or thirds. Set aside. Let potatoes cool slightly and then cut them in half lengthwise.

Heat the grill to medium heat. Toss the potatoes with a couple splashes of canola oil and sprinkle with salt and pepper. Grill potatoes until golden brown on the cut side of the potato.

Combine the grilled potatoes and the green beans in a bowl. Toss with the vinaigrette, taste and season with salt and pepper if necessary. Add crumbled feta cheese, and toss again. Serve warm.