Introduction
This salad is a complete meal in a bowl, contrasting warm crispy potatoes with fresh herbs and creamy beans. The sharp, herby dressing ties everything together into a dish that’s both satisfying and bright. You’ll love the mix of textures and flavors, perfect for a simple yet impressive lunch or dinner.
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
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the diced red potatoes with 1 tablespoon of oil, a pinch of salt and pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika until evenly coated.
- Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and crispy. Let them cool slightly.
- While the potatoes roast, make the dressing. In a small bowl or jar, whisk together 1/3 cup olive oil, the grated garlic clove, 1 teaspoon mustard, 1 teaspoon honey or maple syrup, 1/4 cup apple cider vinegar, the juice from 1/2 lemon, salt and pepper to taste, and 1/4 teaspoon paprika until well combined.
- In your serving bowl, combine the finely chopped cucumbers, mint, basil, dill, crumbled feta, halved cherry tomatoes, and drained white beans.
- Add the warm crispy potatoes to the bowl with the other salad ingredients.
- Pour the dressing over the salad and toss gently until everything is evenly coated. Serve immediately.
Variations
- Grain Bowl Style: Serve the warm salad over a bed of cooked quinoa or farro for an extra-hearty meal.
- Wilted Greens: Toss a handful of baby spinach or arugula into the bowl just after adding the warm potatoes; the residual heat will gently wilt the greens.
- Different Texture: For a creamier salad, lightly mash half of the white beans with a fork before adding them to the bowl.
- No-Oven Option: Pan-fry the diced potatoes in a skillet over medium-high heat until crispy on all sides.
Tips for Success
- Dice the potatoes into uniform, small (1/2-inch) pieces to ensure they cook through and crisp up evenly.
- Don’t overcrowd the baking sheet; use two if needed to give the potatoes space, which is key for maximum crispiness.
- Allow the roasted potatoes to cool just slightly before adding to the fresh ingredients—this prevents the herbs from wilting too much but lets them soak up some of the warm flavor.
- Taste and adjust the dressing for balance before adding it to the salad, adding more salt, lemon, or sweetener as you prefer.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The potatoes will soften over time. For reheating, you can warm the potato and bean mixture separately in a skillet or microwave before adding back to the fresh ingredients for better texture.
FAQ
Can I use a different type of potato?
Yes, Yukon Gold or baby potatoes will work well, though cooking times may vary slightly.
Can I make the dressing ahead of time?
Absolutely. Prepare the dressing up to 2 days in advance and store it in the fridge; let it come to room temperature and shake well before using.
Is there a substitute for fresh herbs?
Fresh herbs are essential for the bright flavor of this salad. Dried herbs will not provide the same result and are not recommended.
My potatoes aren’t getting crispy. What went wrong?
This usually means they were overcrowded on the pan or the oven wasn’t hot enough. Ensure they are in a single layer with space between pieces.
Can I make this recipe vegan?
Yes, simply use maple syrup instead of honey in the dressing and omit the feta cheese or use a vegan alternative.
Do I need to rinse the white beans?
Yes, draining and rinsing the canned beans removes excess sodium and the starchy canning liquid, improving the salad’s texture and flavor.
