Home Recipes Nut-free Olive and Bean Potato Salad Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Olive and Bean Potato Salad Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 10 min Cooking 10 min Refrigeration 0 min Freezing 0 min 4 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Main dishes Salad meals Like it? Share it! Olive and Bean Potato Salad The Best Potato Salad 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! Like it? Share it! Bonà savoir How to boost the protein content of a side salad 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. Ingredients Switch to cook mode Metric Imperial Small potatoes, cut in halves - 40 40 To discover! White beans, rinsed and drained - 1 can 1 can To discover! Olive oil, divided - 3 tablespoons 45 mL To discover! Provencal herbs (herbes de Provence) - 2 teaspoons 10 mL To discover! Lemon juice - 1 tablespoon 15 mL To discover! Salt and pepper - To taste To taste To discover! Mixed olives - 20 20 To discover! Cocktail bocconcini, cut in halves - 20 20 To discover! Fresh sage or basil - Optional Optional To discover! Preparation Switch to cook mode Step 1 In a large non-stick skillet, roast the potatoes in 1 tablespoon (15 ml) of olive oil until they are golden (almost done). Step 2 Then, add the white beans. Cook for 3 more minutes. Step 3 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. Step 4 Split the potato salad into bowls. Garnish with fresh herbs. Like it? Share it!
