Warm Potato Bean Salad with Chimichurri Herb Dressing
Tender potatoes, cannellini beans and green beans folded through parsley, coriander, garlic, chilli and red wine vinegar dressing. A warm, herby potato side that adds freshness and substance to smoky ribs.
Ingredients
- 800 g baby potatoes halved if large
- 400 g tin cannellini beans drained and rinsed
- 150 g fine green beans trimmed and halved
- 2 tbsp olive oil
- 1 small red onion finely sliced
- 1 tbsp red wine vinegar
- ½ tsp fine sea salt plus extra for boiling
- ½ tsp cracked black pepper
- 1 lemon zest only
For the chimichurri herb dressing
- 30 g flat-leaf parsley finely chopped
- 15 g fresh coriander finely chopped
- 2 garlic cloves finely grated
- 1 red chilli deseeded and finely chopped
- 1 tsp dried oregano
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- ½ tsp fine sea salt
- ½ tsp cracked black pepper
Instructions
Soften the onion
- Put the sliced red onion in a small bowl with 1 tbsp red wine vinegar and a pinch of salt. Scrunch lightly and set aside while the potatoes cook. This takes away the raw edge.
Boil the potatoes
- Place the potatoes in a pan of cold salted water. Bring to the boil and simmer for 14 to 16 minutes, until tender but not falling apart.
Add the green beans
- For the final 3 minutes of potato cooking, add the green beans to the same pan. They should turn bright and stay slightly crisp.
Drain and steam dry
- Drain the potatoes and green beans well, then leave them in the colander for 3 to 4 minutes. Tip them into a wide bowl while still warm.
Make the chimichurri dressing
- Stir the parsley, coriander, garlic, red chilli, oregano, olive oil, red wine vinegar, lemon juice, salt and pepper together in a small bowl. Taste and adjust with more vinegar or lemon if the ribs you’re serving are sweet.
Fold the salad together
- Add the cannellini beans, softened red onion, olive oil, black pepper and lemon zest to the warm potatoes and green beans. Spoon over most of the chimichurri and fold gently.
Rest, finish and serve
- Let the salad sit for 10 minutes so the warm potatoes drink in the dressing. Spoon over the remaining chimichurri just before serving. Serve warm or at room temperature.
Notes
Baby potatoes work well because they stay neat and creamy once dressed. I keep the skins on for texture and fibre. If you only have larger potatoes, cut them into generous chunks rather than small dice, as small pieces can break once the beans and dressing are folded through.
Cannellini beans are soft, mild and good at taking on dressing. Butter beans also work if you want bigger, creamier bites. Fine green beans add snap, which matters because warm potato salads can become too soft. The chimichurri dressing is parsley-led, but coriander gives it a fresher barbecue edge. If you dislike coriander, use more parsley and add a little extra lemon zest.
Nutrition
Calories: 331kcalCarbohydrates: 49gProtein: 11gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 690mgPotassium: 1120mgFiber: 10gSugar: 5gVitamin A: 1050IUCalcium: 105mgIron: 3.5mg
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