Braised potato salad with white beans and herbs
Discover a delightful Braised Potato Salad with White Beans and Herbs, featuring tender potatoes, creamy Greek yogurt, fresh parsley, and a zesty lemon touch. Perfect for a wholesome meal or side dish!
- 04 May 2024
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 12 Ingredients
Braised potato salad with white beans and herbs is a delightful and nutritious dish that marries the heartiness of potatoes with the protein-packed goodness of white beans. Enhanced with fresh herbs and a zesty lemon dressing, this salad is perfect for any meal, whether served as a main course or an exquisite side dish.
Ingredients:
Instructions:
- Peel and dice the potato into bite-sized pieces.
- Mince the garlic cloves.
- Finely chop the onion and parsley.
- Drain and rinse the white beans if using canned beans.
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
- Add the diced potatoes to the skillet.
- Pour in the cup of water and sprinkle the salt over the potatoes.
- Reduce the heat to low, cover the skillet, and let the potatoes simmer for about 20-25 minutes until they are tender and the water is mostly absorbed. Stir occasionally to prevent sticking.
- In a small bowl, mix together the Greek yogurt, olive oil, lemon juice, and lemon zest. Stir until well combined.
- Once the potatoes are tender, add the chopped onion and white beans to the skillet. Stir gently to combine and heat through for about 2-3 minutes.
- Remove the skillet from the heat and let it cool slightly.
- Add the prepared yogurt dressing to the skillet and gently mix to coat all the ingredients evenly.
- Stir in the chopped parsley, reserving a little for garnish if desired.
- Adjust seasoning with additional salt if necessary, to taste.
- Serve the braised potato salad warm or at room temperature.
- Garnish with the remaining chopped parsley.
Tips:
- Use waxy potatoes like Yukon Gold for better texture.
- Fresh herbs add the best flavor; however, dried herbs can be used in a pinch—just remember to use less as they are more concentrated.
- For a richer taste, try substituting butter with ghee.
- Ensure the garlic is finely chopped or minced to distribute the flavor evenly.
- Adjust the salt to taste and feel free to add black pepper for an extra kick.
- To make the dish vegan, substitute butter with a plant-based alternative and use a dairy-free yogurt option.
This braised potato salad with white beans and herbs is not only simple to prepare but also a healthy and flavorful option for any occasion. Its versatile ingredients can be adjusted to suit your tastes, making it a go-to recipe in your cooking repertoire. Enjoy this delicious salad and the compliments that are sure to follow!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 210kcal | 9% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 5g | 14% |
| Sugar 1.97g | 2% |
| Fat | |
| Fat 10g | 12% |
| Saturated 4.15g | 14% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 33mg | 6% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 1.15mg | 7% |
| Vitamin B6 0.37mg | 22% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 0.11ug | 5% |
| Vitamin C 24mg | 28% |
| Vitamin E 0.51mg | 3% |
| Vitamin K 63ug | 55% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.26mg | 0% |
| Iron, Fe 2.86mg | 26% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 730mg | 22% |
| Selenium, Se 2.69ug | 5% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 1.11mg | 10% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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