Fairly Involved Grilled Potato Salad

This potato salad is fairly involved, but sounds like it could be pretty good. Haven't tried it yet.

Ingredients:
1 lb. small Red Potatoes
½ pound thin French Green Beans, stem ends cut off
Olive Oil spray
1 clove minced Garlic
½ Tbsp. Mustard
½ Tbsp. Balsamic Vinegar
½ cup chopped Parsley
½ Tbsp. chopped Mint
2 Tbsps. Olive Oil
Salt, Pepper

1. In a large saucepan, add the Potatoes and cook until just soft, about 6 to 8 minutes, or longer depending on the size of the potatoes. Dump into a colander and let drain.

2. While the Potatoes are boiling, bring a small pot of water to a boil. Cook the Green Beans until just done but still crisp, about 4 to 5 minutes. Drain immediately and rinse in cold water to stop cooking. Drain and pat dry. Set aside on a small plate.

3. Light an outdoor grill or use a stove top grill pan. Cut the cooked potatoes in half or, if they are tiny, leave whole. Spray the cut side with olive oil. Grill, cut side down, until grill marks appear.

4. While the potatoes are grilling, mix the Garlic, Mustard, Vinegar, Parsley and Mint in a small bowl. Slowly whisk in the Olive Oil. When the potatoes are grilled and still hot, toss them in the olive oil mixture and season with Salt and Pepper to taste. Add the Green Beans. Serve at room temperature.