For many years potatoes were feared due to their carbohydrate content, but really, they need to be celebrated for the many vitamins, minerals and phytonutrients which they contain. If you wish, add some chopped tomatoes and olives to this salad to make it more of a vegetarian version of a salad nicoise.
Warm Bean and Potato Salad
Nutritional Information
Ingredients
- 6 medium floury potatoes, skins on, quartered
- 1 teaspoon fresh rosemary leaves, finely chopped
- ½ bunch of parsley, finely chopped
- olive oil to coat potatoes
- 200g green beans
- 3 boiled eggs, halved lengthways
- ¼ cup raw almonds, soaked overnight, then rinsed well
- salt and pepper
- ---------------------
- Dressing
- 2 bunches basil
- juice of 1 lemon
- 1 clove garlic
- ¼ cup olive oil
- 1 tablespoon maple syrup
- salt and pepper
Method
- Boil the potatoes until tender. Remove from the heat and drain. Transfer to a bowl and add the chopped herbs. Season well with salt and pepper, then drizzle the potatoes with a little olive oil to coat.
- Preheat the oven to 180°C. Line a large shallow ovenproof dish with baking paper. Arrange the potatoes in a single layer and bake for 35–45 minutes until golden brown.
- Place the dressing ingredients in a high-speed blender and process for 5 seconds until the mixture is well incorporated but still has some texture.
- In a bowl combine the potatoes, uncooked green beans, eggs and almonds. Gently toss through the dressing. Serve immediately.
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