Yield
Makes 8 to 10 servings

Notes: Use a combination of red, blue, and Yukon gold potatoes.

How to Make It

Step 1

Remove stem ends and any strings from beans. In a 6- to 8-quart pan over high heat, bring 2 quarts water to a boil. Add beans and cook until tender-crisp to bite, about 4 minutes. With a slotted spoon, transfer beans to a bowl of ice water to cover. When cool, lift beans out and put in a wide, shallow bowl.

Step 2

Add onions to boiling water and cook just until tender when pierced, about 4 minutes. With slotted spoon, transfer to ice water.

Step 3

Meanwhile, scrub potatoes and yams. Put in boiling water, adding more water if needed to cover. Cook until vegetables are tender when pierced, about 25 minutes. Drain.

Step 4

While potatoes and yams cook, drain onions and peel.

Step 5

In a bowl, whisk together garlic, mustard, vinegar, and oil.

Step 6

Peel yams; cut potatoes and yams into 1/2-inch slices.

Step 7

Place potato and yam slices on a barbecue grill over very hot coals or very high heat on a gas grill (you can hold your hand at grill level only 1 to 2 seconds); close lid on gas grill. Cook, turning once, until grill marks develop on both sides, 2 to 4 minutes total.

Step 8

Add potatoes, yams, onions, tomatoes, and garlic dressing to beans. Mix gently; season to taste with salt and pepper.

Step 9

Arrange arugula on a platter, spoon salad onto leaves, and sprinkle with mint.

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