Herby Crispy Potato and White Bean Salad

Introduction

This Herby Crispy Potato and White Bean Salad is a celebration of textures and freshness. You get the perfect crunch of herby potatoes against creamy beans and feta, all coated in a bright, tangy dressing. It’s a hearty yet vibrant dish that easily serves as a complete meal.

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).
2. In a large bowl, toss the diced red potatoes with 1 tablespoon oil, a pinch of salt and pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until crispy and golden brown. Let cool slightly.
4. 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, juice from 1/2 lemon, salt and pepper to taste, and 1/4 teaspoon paprika until well combined.
5. In your largest serving bowl, combine the finely chopped cucumbers, mint, basil, dill, crumbled feta, halved cherry tomatoes, and drained white beans.
6. Add the slightly cooled crispy potatoes to the bowl with the other salad ingredients.
7. Pour the dressing over the salad and toss everything gently but thoroughly to combine. Serve immediately.

Variations

1. Deconstructed Lunch Bowl: Pack all the components separately for a meal prep lunch and assemble just before eating to keep the potatoes crisp.
2. Warm Potato Salad: Toss the warm, freshly roasted potatoes directly with the dressing first, then add the remaining herbs and vegetables for a more cohesive, warm dish.
3. Open-Faced Sandwich: Pile the salad high on thick, toasted sourdough or crusty bread for a hearty open-faced sandwich.
4. Feta Swap: Instead of crumbling, cube the feta for more distinct pockets of creamy, salty flavor.

Tips for Success

1. Dice the potatoes into even, small pieces (about 1/2-inch) to ensure they all crisp up at the same time.
2. Let the roasted potatoes cool for 5-10 minutes before adding to the salad; this prevents them from steaming the fresh herbs and wilting them.
3. To maximize crispiness, avoid overcrowding the baking sheet. Use two sheets if necessary.
4. Chop the herbs just before assembling the salad to keep them fresh and vibrant.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The potatoes will soften in the dressing. For reheating, spread the potato and bean mixture on a baking sheet and warm in a 350°F oven for 10-15 minutes to re-crisp slightly before recombining with the fresh elements, if possible.

FAQ

Can I use a different type of potato?

Yes, Yukon Gold or fingerling potatoes would work well, though cooking time may vary slightly.

Can I make the dressing ahead of time?

Absolutely. The dressing can be made up to 3 days in advance and stored in the fridge; just shake or whisk before using.

I don’t have all those fresh herbs. What can I do?

You can use a single herb like parsley or dill more generously, though the blend of all three creates the signature flavor.

Can I make this vegan?

Yes, simply omit the feta or use a vegan alternative, and ensure you use maple syrup instead of honey.

Do I need to rinse the white beans?

Yes, draining and rinsing them removes the starchy canning liquid and helps the dressing coat them better.

My potatoes aren’t getting crispy. Why?

They might be diced too large, or your oven wasn’t hot enough. Ensure your oven is fully preheated and check that the potatoes have enough space on the pan.