I am in Washington DC this week visiting my sister. DC is such as hip place with a wide variety of innovative restaurants. I’ve been to some really cool food places already such as Buredo, which makes sushi burritos, and I tried the gluten free and vegetarian tacos from Chaia, which were incredibly delicious. Just before I went to DC I made this potato and bean salad for my family. I made this salad to take advantage of potatoes and green beans in season. This salad was incredibly popular with the family. The combination of potatoes and green beans is one of my favourites. This salad is so flavorful with potatoes, lots of fresh herbs, green beans, kale, fresh herbs and also have a tangy zing from the white wine vinegar. This salad is great on it’s own for a light lunch or dinner and also pairs perfectly with fish, especially salmon. This salad can served both warm or chilled.
800 gram potatoes
350 grams beans
1 cup chickpeas
Two handfuls kales ( chopped)
1 cup parsley (chopped)
3 shallots ( chopped)
1 tsbsp olive oil
1 tbsp white vine vingar
- Simmer green beans in water until barely tender and bright green for a few minutes. Drain, and pat dry. Add to a large mixing bowl
- Put the potatoes in a large saucepan cover with water. Bring to a boil. Cover, reduce heat, and simmer until potatoes are tender, about 15 minutes. Drain and let cool. Quarter the potatoes and add them in a large mixing bowl. Toss the potatos in pesto.
- Stir in kale, chickpeas, parley and the shallots.
- Add the olive oil and white vine vinegar and season with salt and pepper.