Grilled Potato And Green Bean Salad

• 1 cup full-fat mayonnaise
• 2 tablespoons miso (I use white, but any variety will work)
• 2 teaspoons Dijon mustard
• 2 teaspoons paprika (regular or smoked)
• 1 teaspoon finely grated lemon zest + 2 tablespoons juice, from 1 large lemon
• Kosher salt plus freshly ground black pepper
• 1 1/2 to 2 pounds new potatoes, halved or quartered into bite-sized pieces
• 1 pound green beans, trimmed and left whole
• Vegetable oil (for the grill)
• A big handful of basil, torn into small pieces

1. In a small bowl, mix together the mayonnaise, miso, mustard, paprika, lemon zest, lemon juice, and black pepper. Taste for seasoning and balance, adding a bit more of any of the ingredients to your liking.
2. In a large pot, cover the potatoes with cold water and season generously with kosher salt. Bring to a boil, then lower heat to maintain a simmer. Cook until the potatoes are almost tender but not completely cooked through, about 5 to 8 minutes. (The total cooking time will depend on the potatoes' freshness, so check their doneness a few times.) Using a slotted spoon, remove the potatoes to a large bowl; dry them if needed. Immediately toss the potatoes with 1/4 cup of the mayo sauce.
3. Return the water to a boil, then add the green beans. Cook until they're crisp-tender and just shy of done, about 2 to 3 minutes. Drain, then add to a separate bowl. Immediately toss the green beans with 2 tablespoons of the mayo sauce.
4. Heat the grill to medium-high and brush your grates clean. Using a grill tray or basket (brushed with oil), arrange the potatoes in a single, even layer -- cut side down. Cook until nicely browned, about 3 to 5 minutes, then flip and cook a few minutes more. Remove potatoes, placing them back in the same bowl they were in.
5. Repeat process with the green beans, cooking until they're nicely charred on the first side, about 2 to 3 minutes, then flipping and cooking a few minutes more until browned all over. Add green beans to the same bowl with the potatoes. Adjust seasoning to taste.
6. Place potatoes and green beans on a large serving platter or dish, then top with basil. Spoon a little mayo across the top before serving, if desired. Serve warm or at room temperature, with the rest of the mayo sauce on the side.

fullfat mayonnaise, will, mustard, paprika, lemon zest , kosher salt, new potatoes, green beans, vegetable oil, handful of basil

Taken from food52.com/recipes/81500-grilled-potato-and-green-bean-salad (may not work)