Grilled Potato Salad3 lbs red potatoes, cut in quarters or eighths
1c thin fresh green beans, cut into 3in pieces and blanched
¼ c chopped fresh dill
½ c chunked Jarlsberg cheese
1/3 c apple cider vinegar
1T Dijon mustard
¼ c finely chopped shallots
2/3 c olive oil
1T finely chopped parsley
Place potatoes in steamer basket that has been set in a large saucepan. Steam over boiling water until just tender, about 10 minutes. Remove basket from water.
Prepare charcoal grill or preheat gas grill to medium-high heat. Brush potatoes with a little olive oil and grill, turning often, until tender and tinged with brown .
Meanwhile, make dressing by whisking all the dressing ingredients together in a small bowl.
Transfer potatoes to a shallow serving bowl. Add green beans, dill and cheese. Pour dressing over salad and toss to coat. Great warm or at room temperature.