Yields Makes 8 to 10 servings
Notes: Use a combination of red, blue, and Yukon gold potatoes.

How to Make It

Step 1
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
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
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
4

While potatoes and yams cook, drain onions and peel.

Step 5
5

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

Step 6
6

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

Step 7
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
8

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

Step 9
9

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

Ingredients

 1/2 pound green beans
 1/4 pound red pearl onions (about 3/4 in. wide)
 1 1/4 pounds thin-skinned potatoes (about 2 in. wide; see notes)
 2 yams (about 1 lb. total)
 2 cloves garlic, minced or pressed
 2 tablespoons Dijon mustard
 1/4 cup balsamic vinegar
 1/3 cup olive oil
 2 cups (3/4 lb.) red cherry tomatoes
 2 cups (3/4 lb.) yellow cherry tomatoes
  Salt and pepper
 1/4 pound arugula, tough stems removed, rinsed and drained
 2 tablespoons chopped fresh mint leaves

Directions

Step 1
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
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
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
4

While potatoes and yams cook, drain onions and peel.

Step 5
5

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

Step 6
6

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

Step 7
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
8

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

Step 9
9

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

Grilled Baby-Potato Salad