Give your potato salad a make over with this Sundried Tomato, Butterbean & Spinach Potato Salad



Sometimes keeping things simple is best and a simple potato salad made from potatoes, a homemade mayonnaise and a little chives or spring onions, seasoned well with sea salt and black pepper is delicious. But if you want to give your potato salad a make over and elevate it to a meal in itself, well then some protein, fat and leafy greens are essential.

In this salad, the protein comes from the butterbeans and pine nuts, the healthy fat from the pine nuts and the leafy greens from the baby spinach. Instead of dressing this salad with mayonnaise, it's lightly dressed with a little of the sundried tomato soaking oil and balsamic vinegar. This dish is equally perfect for a light lunch or supper or as a side to another dish. A couple of weeks ago, I served it alongside my Homemade Flatbread Pizzas with Basil Pesto and it made for the perfect healthy version of pizza and potato salad!

Serves 4-6

Ingredients

400g new potatoes, washed

1 400g tin of butterbeans, drained and rinsed

3 large handfuls baby spinach, washed and dried

1 red onion, peeled and sliced

2 cups of sundried tomatoes, chopped, plus 2 tbsp of the soaking oil

Handful of basil leaves, chopped

¼ cup of pine nuts

1 tbsp balsamic vinegar

Sea salt and black pepper

Method

Start with the potatoes. These can be cooked whole, but cut any larger ones in half so that all of the potatoes are roughly the same size. Steam for 10-15 minutes until tender. Remove from the heat and half or quarter the potatoes.

Place the cooked potatoes in a bowl with the slices of red onion, butterbeans and chopped sundried tomatoes. Dress with two tablespoons of the reserved oil from the sundried tomatoes. Season well with sea salt and black pepper.

Toast the pine nuts in a dry pan over a medium heat for five minutes, tossing every minute.

To assemble the salad, place the spinach leaves at the base of a serving bowl. Lightly dress with the tablespoon of balsamic dressing. Spoon the potato, butterbeans and red onion mixture over the spinach. Scatter the chopped basil and toasted pine nuts on top.

Serve on it's own as a light lunch or supper or as a side to a larger meal.


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DESIGNED BY Frances Walsh 

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