Crispy Potato & White Bean Salad
The perfect light dinner when ya still full from lunch!
I have learnt somewhat over the years that sometimes my best recipes are the ones that are a byproduct of either two things: pressure or laziness. I either will make something really yum because I want to make sure the people eating it feel that so I put lots of pressure on it and it works for most of the time. The other recipes come from pure laziness, when I cannot be bothered to head down to the store for whatever extra ingredients and instead I rumble through a perfectly packed fridge of good vegetables alongside my pantry stables and whip something new together. The mini challenge (to only myself) is that I must try and make something new. Not necessarily flavour groundbreaking, but even changing just a few ingredients since the feeling struck last time. Cos life is about trying new things regardless of the size!
This throw together dish was how I tried to find the middle ground between a light dinner and something that had fullness and something really yum in it…like crispy roast potatoes. I had a larger than normal lunch that was later so I was not looking for a full and heavy dinner but I knew I would get hungry later on if I had just a light salad. And see, I have a problem with salad being an entire meal and I always have. For me it's either a side to a main dish or it must have a strong and heavy protein source like egg or chicken…otherwise I am never ever full just eating lots of leaves and cucumber.
I have variations of a Pasta Mama potato salad but as per my “try something new” rule, here is a fresh recipe that has crunch, freshness, cripsyness, creaminess, herby-lemon goodness and a swing of protein from the beans. Best served either as a side dish to a main or as a light lunch or dinner. Could add some roast chicken or boiled egg in there for extra protein.
With love, chaos & rigatoni,
PM xx
YA NEED:
For 2 people
1 cob of corn, or can use canned corn
1kg or 10 small white potatoes halved
2 stalks of celery
½ cup pickled red onion (could use shallots instead)
Handful of chives and parsley
1 lemon
1 can of white beans
2 gloves of garlic
3 tablespoons of greek yogurt
½ cup olive oil
Salt & pepper
1 cup parmesan
YA DO:
In a pot of salted boiling water add your white potatoes and cook until slightly soft but still firm, normally about 10-12 minutes. Drain in a colander to ensure all of the water is removed, this is how they get crispy. In an oven tray lay the potatoes flat side down and use a bottle or jar to press them down slightly so the potatoes are crushed. Lather with a good glug of olive oil, salt and pepper and add to an oven at 190 degrees for 20-30 minutes or until the potatoes are darker brown and crispy.
In a small saucepan of water or in the microwave cook your corn and add the kernels to a bowl. Slice your celery down the stalk into two pieces and then chop into small pieces, dice your pickled onion, chives and parsley and add them to the bowl with the drained can of white beans.
In a glass jar make your dressing by adding the juice of the lemon and half of the zest, two garlic cloves minced, greek yogurt, olive oil, salt and pepper and shake together in the jar until combined.
Once potatoes are cooked add them to the salad bowl, pour over the dressing and add your cup of grated parmesan cheese and mix all together. You would add your chopped chicken or boiled eggs here (if that was you that wanted a fuller meal)
Serve up on a big plate and finish with fresh diced herbs and scattering of parmesan.
En - JOY! xx
