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Potato And White Bean Salad

Natural.Foodie's picture
Ingredients
  Red bell pepper 1 Large
  Small red potatoes 1 1⁄4 Pound
  White beans 3 Cup (48 tbs), drained (Cooked / Canned)
  Chopped chives 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Red wine vinegar 2 Tablespoon
  Green peppercorn 1 Teaspoon
  Mustard 1 Teaspoon
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Safflower oil 2 Tablespoon
Directions

1. Roast the pepper directly over a gas flame or under the broiler as close to the heat as possible, turning, until charred all over. Place the pepper in a bag and let steam for 10 minutes. Peel the pepper; remove the core, seeds and ribs.
2. In a large saucepan of boiling salted water, cook the potatoes until tender, 10 to 15 minutes; drain. Cut the potatoes into quarters.
3. In a large bowl, toss together the potatoes, beans, chives, salt and black pepper.
4. In a food processor, combine the vinegar, mustard, olive oil, safflower oil and roasted pepper. Puree until smooth, about 30 seconds. Pour over the beans and potatoes and toss to coat. Season with additional salt and pepper to taste. Serve at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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