Herby Crispy Potato and White Bean Salad

Introduction

You get the best of all worlds in this vibrant salad: crispy, spiced potatoes, creamy white beans, and a bright, herby dressing that ties everything together. It’s a substantial yet fresh meal that’s perfect for a simple lunch or a standout side dish. The combination of textures and flavors makes it far more exciting than your average potato salad.

Prep & Cook Time

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Servings: 3

Ingredients

• Crispy potatoes
• 6 red potatoes – diced
• 1 tablespoon oil
• pinch salt/pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Dressing
• 1/3 cup olive oil
• 1 garlic clove – grated or minced
• 1 teaspoon mustard
• 1 teaspoon honey or maple syrup
• 1/4 cup apple cider vinegar
• juice from 1/2 lemon
• salt/pepper to taste
• 1/4 teaspoon paprika
• Other salad ingredients
• 2 small cucumbers – finely chopped
• 1/4 cup mint – finely chopped
• 1/4 cup basil – finely chopped
• 1/4 cup dill – finely chopped
• 1/2 block feta – crumbled
• 1 8 oz clamshell or container of cherry tomatoes – halved
• 1 can white beans – drained

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the diced red potatoes with the oil, pinch of salt/pepper, garlic powder, and paprika until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway through, until golden brown and crispy. Remove from the oven and let cool slightly.
4. While the potatoes roast, make the dressing. In a small bowl or jar, whisk together the olive oil, grated garlic, mustard, honey or maple syrup, apple cider vinegar, lemon juice, salt/pepper to taste, and paprika until well combined.
5. In your largest serving bowl, combine the finely chopped cucumbers, chopped mint, basil, dill, crumbled feta, halved cherry tomatoes, and drained white beans.
6. Add the warm, crispy potatoes to the bowl with the other salad ingredients.
7. Pour the dressing over the salad and toss gently to combine everything evenly. Serve immediately while the potatoes are still warm and crisp.

Variations

• Warm Bowl Meal: Serve the salad warm over a bed of fresh baby spinach or arugula for a heartier meal.
• Deconstructed Version: Serve all the components separately with the dressing on the side for a fun, build-your-own-plate option, great for gatherings.
• Different Herb Profile: While the trio of mint, basil, and dill is wonderful, you can use all parsley and chives for a different, equally fresh flavor.
• Creamier Texture: Lightly mash about a third of the white beans with a fork before adding them to create a thicker, creamier dressing that clings to the potatoes.

Tips for Success

• For the crispiest potatoes, ensure they are spread in a single layer on the baking sheet with a little space between each piece.
• Pat the diced potatoes dry with a clean kitchen towel before tossing with oil and spices to remove excess starch and moisture.
• Chop your fresh herbs just before assembling the salad to prevent them from wilting and to maximize their bright flavor.
• Dress the salad while the potatoes are still warm so they better absorb the flavors of the vinaigrette.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the potatoes will lose their crispness. For best results when reheating, spread the potato-bean mixture on a baking sheet and warm in a 350°F oven for 5-10 minutes to re-crisp the potatoes slightly.

FAQ

• Can I use a different type of potato? Yes, Yukon Gold or baby potatoes will work well, though the texture and cooking time may vary slightly.
• Can I make this ahead of time? You can prep the components (roast potatoes, chop veggies/herbs, make dressing) ahead, but assemble just before serving to maintain the best textures.
• What kind of white beans should I use? Cannellini beans (white kidney beans) are the standard, but great northern or navy beans will also work perfectly.
• Is there a vegan option? Absolutely. Use maple syrup instead of honey and omit the feta, or use a vegan feta alternative.
• Can I skip the feta? Yes, the salad will still be delicious. For added creaminess, you could add a handful of toasted pine nuts or walnuts.
• My dressing seems too sharp. What can I do? Balance is key. Add a little more honey or maple syrup, a touch more olive oil, or a pinch of salt to mellow the acidity to your taste.