Whether served as a main or side dish, this patato salad is unique and flavourful. Plus, it can be eaten warm or cold. Do not hesitate to personalize this olive, bean, and potato salad by adding sun dried tomatoes (a fridge essential) or by substituting the olive oil with the dried tomatoes oil, which has a stronger taste. Plus, you avoid wasting the oil this way!
SIMPLY DELICIOUS: Cut too many potatoes? Make fries!
Small potatoes, cut in halves
White beans, rinsed and drained
Olive oil, divided
Provencal herbs (herbes de Provence)
Salt and pepper
Cocktail bocconcini, cut in halves
Fresh sage or basil
In a large non-stick skillet, roast the potatoes in 1 tablespoon (15 ml) of olive oil until they are golden (almost done).
Then, add the white beans. Cook for 3 more minutes.
Meanwhile, in a large bowl, mix the remaining olive oil with the provencal herbs and lemon juice. Season with salt and pepper. Add the other ingredients. Gently toss.
Split the potato salad into bowls. Garnish with fresh herbs.
Side salads are usually low in protein. Indeed, their vegetables are pretty much their only source of protein, in contrast with meat, fish, legumes, or dairy products. However, in this recipe, we added a cheese that’s low in fat, the bocconcini. It’s a wise choice that will help you reach satiety. You could also add anchovies, grilled tofu strips, tempeh, or country style ham to your potato salad.
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