Place cut side down in a non-stick skillet (I used a well-seasoned cast iron skillet). Add them with the lemon zest in Step 4. The beans add soluble fibre. Arrange on a large serving platter. 6 scallions, both white and green parts chopped A solid, whole-milk greek yogurt will also work. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, the remaining 1/2 teaspoon salt and the pepper and arrange in a single layer. We are in the thick of BBQ season. White beans, Greek yogurt and feta cheese provide protein. Let the salad sit for at least one hour before serving. Thank you. (30 ml) capers by BETTY, ELENI AND SAMANTHA BAKOPOULOS • April 2012. Great alternative to a mayo based potato salad. If you have time, it's best to give the beans a proper soak (4 to 12 hours); if not, just tack 30 to 60 minutes onto the cooking time, adding more water as needed to keep them entirely covered. Step 1: Place the potatoes in a roasting pan. Get all the inspiration delivered directly to your inbox. I love potatoes and I will be trying this recipe soon. Next week is Independence Day here in the good ol’ USA and I think it’s safe to assume most of you will be invited to chow down in someone’s backyard before heading out to view the fireworks. Your email address will not be published. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes. I could easily eat a potato-based meal every day and this potato salad is one of my newer favorites. In the summer, we enjoy it often with barbecued meat and fish. Subscribe now for full access. Some Greek yogurts and feta are made from goat or sheep milk -- good for those allergic to cow’s milk protein, though they still contain the same amount of lactose as cow’s milk. Tag @naturallyella on Instagram and hashtag it #naturallyella. After being a vegetarian eater at numerous family picnics (that were not vegetarian friendly), I came to really care about side dishes. Look for Greek yogurt that has 0% B. F., usually made from skim milk. The taste was great just the presentation was a little funny and the potatoes mushier than I would have liked. Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Put the soaked beans in a pot, cover with water by 2 inches and add 1/2 teaspoon salt, 1 bay leaf, … Put the beans in a bowl or pot, cover with water by 2 inches and add 1 1/2 tablespoons salt. 1) In a large saucepan, add potatoes to enough water to cover. Made this tonight with Sea Bass, it went really well and the infusion of flavours was good – thank you ! If you enter anything in this field your comment will be treated as spam: Tomato fennel soup (Soopa me domata ke maratho), Pork medallions stuffed with sun-dried tomatoes and goat cheese (Hirino me domates ke tiri), Greek biscotta with anise and cinnamon (Paximadia). Preheat oven to 400˚F. The only adjustment I made was adding some chopped up gerkins which added a slight amount of sweetness, as I had to use some up. ½ c. (125 ml) each fresh parsley and basil, chopped Yummy cold! Winner of a recipe. 1 lb. The white beans add bulk/protein … Cook, checking the bottoms of the potatoes occasionally, until the potatoes have a golden crust on the cut side, 15 minutes or so. Spam not included. This article was accurate when it was published. Absolutely delicious! Featured in: Vegan Potato Salad – the classic tangy flavors of American deli style mustard potato salad made healthier w/ homemade white bean mayo! + Braised potato method from America’s Test Kitchen. on the Cookd Pro Theme. Uncover, remove and save the garlic, turn up the heat to medium-high, and cook, swirling the pan often to keep the potatoes from sticking. One of those great coincidences where I already have all the ingredients in the house Thanks for the great dinner! Greek yogurt is higher in protein than regular yogurt but also higher in fat. 1 preserved anchovy fillet, rinsed and chopped ah, so totally gorgeous and accessible. I typically keep a few yukon gold potatoes (regular and baby) and sweet potatoes on hand at all time. Adding butter, garlic, thyme, and salt to the water when boiling is a pretty interesting idea! I’ve never done potatoes like this before and it’s a great method. Learn how your comment data is processed. As in, if I had to eat a side dish, I kind of wanted it to feel like it could potentially be a meal. This dish is typical Mediterranean diet. Thanks for the feedback! 3) In a small bowl, whisk together olive oil and next five ingredients. Bring to a simmer over medium heat, cover, and let potatoes cook until just tender, 12 to 15 minutes. I love the taste the yogurt gives the overall dish (think something akin to goat cheese) but don’t go out of your way to use it. When the potatoes are cool enough to handle, cut them into bite-sized pieces and place in a salad bowl. 2 tbsp. Roast for 20 minutes in an oven preheated at 425°F (220°C) or until the potatoes are fork tender. 10 kalamata olives, pits removed If you use canned, rinse them and the capers and olives: you’ll remove between 30 to 50 percent of their sodium. Opt out or, cups dried cannellini or Great Northern beans, tablespoons plus 1 teaspoon coarse kosher salt, more to taste, pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks, cups hearty winter greens, kale, collard greens, cabbage or mustard greens, tablespoons red wine vinegar, more to taste. The white beans add bulk/protein while the yogurt dressing helps it to feel lighter. Whisk the dressing ingredients together in a small mixing bowl and then toss the salad with the dressing. It would be nice to know if this was originally served cold or hot. This site uses Akismet to reduce spam. Transfer to a medium bowl. Drizzle with olive oil and season with salt. While potatoes roast, make the dressing: In a blender, combine anchovies, garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Let the salad sit for at least one hour before serving. Drizzle with olive oil and season with salt. (500g) fingerling potatoes Cut the potatoes in half, lengthwise. Bring to a boil and boil for 8 minutes. This dish is a favourite because it’s very hearty and filling. (30 ml) fresh dill, chopped Add in the ingredients for the dressing and stir well. Potato Salad with Mustard White Bean Dressing/Dip Taste and add more salt or vinegar, or both, if needed. Add the beans, capers, olives, scallions, fresh herbs and feta cheese to the bowl.