Warm potato salad with green beans and white beans
Baby potatoes and beans in a mustard and lemon dressing, with radish and dill
Protein source: white beans · Carb source: baby potatoes
meal prep season: summer gluten-free soy-free nut-free
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Ingredients for 4 people
- 600 g baby potatoes, halved
- 800 g white beans, canned, drained and rinsed
- 300 g green beans, trimmed, in pieces
- 150 g radishes, thinly sliced
- 10 tbsp fresh dill, finely chopped
- 60 g sunflower seeds, toasted
- 10 tbsp mustard
- 10 tbsp lemon juice
- 10 tbsp olive oil
- to taste salt and pepper
Method
- Boil the baby potatoes for 15 min in salted water. Add the green beans for the last 5 min. Drain and let cool to lukewarm.
- Whisk the mustard, lemon juice and olive oil into a dressing. Season with salt and pepper.
- Mix the lukewarm potatoes and green beans with the white beans and the dressing. Lukewarm they soak up the flavour better.
- Stir in the radish and dill and scatter the sunflower seeds over it just before eating.
Tip
For the lunchbox: take the seeds separately, otherwise they go soft. The salad is even better the next day.
Keeps for 3 days in the fridge
Recommended brands per category are shown next to every ingredient the brand list knows.
peulvruchten
- AH · Albert Heijn
- Boni Selection · Colruyt
- Carrefour · Carrefour
- Delhaize · Delhaize
- Everyday · Colruyt
pindakaas en noten
- Calve 100% · Delhaize, Colruyt, Albert Heijn, Carrefour
- Everyday · Colruyt
- AH puur · Albert Heijn