Introduction
This Herby Crispy Potato and White Bean Salad is the ultimate textural and flavor experience. You get the satisfying crunch of roasted potatoes paired with creamy beans and feta, all brought together by a bright, herby dressing. It’s a hearty yet fresh dish that works perfectly as a meal on its own or a standout side.
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).
- Prepare the crispy potatoes: On a large baking sheet, toss the diced red potatoes with the 1 tablespoon of oil, a pinch of salt and pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika until evenly coated. Spread them in a single layer.
- Roast the potatoes for 25-30 minutes, tossing halfway through, until golden brown and crispy.
- While the potatoes roast, make the dressing: In a jar or small bowl, combine the 1/3 cup olive oil, grated garlic clove, 1 teaspoon mustard, 1 teaspoon honey or maple syrup, 1/4 cup apple cider vinegar, juice from 1/2 lemon, salt/pepper to taste, and 1/4 teaspoon paprika. Shake or whisk vigorously until emulsified.
- Assemble the salad: In a large serving bowl, combine the finely chopped cucumbers, mint, basil, dill, crumbled feta, halved cherry tomatoes, and drained white beans.
- Add the hot crispy potatoes directly from the oven to the salad bowl. Pour most of the dressing over the warm salad and toss gently to combine everything, letting the potatoes soak up the flavors. Add the remaining dressing if desired.
- Serve immediately while the potatoes are still warm and crispy.
Variations
- Serve warm as a main dish salad, or let it chill in the fridge for an hour for a more cohesive, cooler side dish.
- For extra texture and protein, add a hard-boiled or soft-boiled egg on top of each serving.
- Skip the bowl and turn it into a wrap or pita sandwich filling for a portable meal.
- For a vegan version, simply omit the feta and ensure your mustard and sweetener are vegan-friendly.
Tips for Success
- Dice the potatoes to a uniform size to ensure they all cook and crisp at the same rate.
- Dry the drained white beans and chopped cucumbers well to prevent the salad from getting watery.
- Don’t skimp on roasting time—truly crispy potatoes are key to the texture contrast in this salad.
- Add the herbs just before serving and toss gently to maintain their vibrant color and fresh flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the potatoes will soften in the fridge. For reheating, spread the salad (or just the potato portion) on a baking sheet and warm in a 400°F oven for 5-10 minutes to re-crisp the potatoes before serving.
FAQ
Can I use a different type of potato?
Yes, Yukon Gold potatoes are an excellent substitute for red potatoes.
My dressing won’t emulsify. What do I do?
Make sure you are whisking or shaking very vigorously. Adding the oil in a slow, steady stream while whisking constantly can also help.
Can I make parts of this ahead?
Absolutely. Roast the potatoes and make the dressing up to a day ahead. Store them separately in the fridge and assemble the salad just before serving.
What type of mustard should I use?
Dijon mustard is recommended for its smooth flavor, but whole grain or yellow mustard will also work in a pinch.
Do I have to use all three herbs?
The combination creates a complex flavor, but you can use just one or two if you prefer, adjusting the total amount to 3/4 cup chopped herbs.
Can I use dried herbs instead?
It’s not recommended for this recipe. The fresh herbs are integral to the salad’s bright, fresh character and texture.
