The humble potato, known for its incredible versatility, plays a starring role in a wide variety of global cuisines. When it comes to potato salads, the range of possibilities is boundless. Our Roasted Potato and Bean Salad with Berry Basil Vinaigrette is an ode to the bounty of our vegetable garden, celebrating the vibrant produce we’ve harvested this summer.
Central to this dish are the earthy, subtly sweet roasted purple potatoes – grown in our garden primarily for their purple hue. They pair effortlessly with beans, a classic combination that’s been given a fresh twist here. The real surprise, however, is the berry basil vinaigrette. While it may sound unconventional, it’s sweet and tangy, beautifully offset by the peppery, aromatic basil.
This salad is an it an ideal choice for a summer meal that’s as satisfying as it is refreshing. The colour play of purple potatoes and yellow beans adds visual intrigue, but it’s purely aesthetic – so don’t hesitate to substitute with white new potatoes and fresh green beans. Strawberries can also step in for raspberries, proving that in the world of potato salads, creativity knows no bounds.
Roasted Potato and Bean Salad
- 800g purple potatoes
- 200g yellow beans
- olive, canola or sunflower oil
- sea salt
Berry Basil Vinaigrette
- 1 cup fresh raspberries
- 1/4 cup, packed fresh basil leaves
- 1/2 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 small clove galric
- 1 tbsp vegan honey or agave syrup
- sea salt and pepper to taste
Preheat your oven to 200°C
Depending on the size of your potatoes, cut in half or quarters lengthwise. Toss the purple potatoes with a bit of olive oil, salt, and pepper. Spread them on a lined baking sheet baking.
Roast in the oven for about 20-25 minutes or until tender and slightly crispy on the outside.
Blanch the yellow beans in boiling water for 2-3 minutes, then plunge into ice water to retain their colour.
Roast the beans with the potatoes for the last 5-10 minutes if you prefer them slightly crispy.
Berry Basil Vinaigrette
Blend the raspberries and basil leaves with a small clove of peeled garlic until smooth. Add the vinegar and vegan honey, while the blender is running, drizzle in the oil to create an emulsion. Season with salt, pepper and lemon to taste.
Food allergens that need to be clearly identified on food packaging differ around the world. This recipe is free-from all common allergens.