White bean + potato gem salad

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This is the new, French inspired summer potato salad you’ve been looking for. Inspired by an abundance of crunchy gem lettuce at the farmer’s market, I’ve been waiting for the right moment to pair tender potatoes with herbaceous greens and a bright, vinegary dressing! Perfect for that warm weather lunch, a picnic with friends, or that evening dinner spread. There’s no wrong moment for this vegan summer salad. It’s also another Plant Based on a Budget meal, with every serving costing just under $2! Shopping seasonally makes a big difference when using staples like beans and potatoes.

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white bean + potato gem salad ingredients
white bean + potato gem salad

Brimming with white beans and all the greens you can eat, it’s packed with protein, fiber, and all the flavor. Flexible enough to sub for whatever romaine you have handy, you can also feel free to swap soaking your legumes for a can a white beans if needed (if cooking, a little baking soda is my chef secret to tender beans.) The fresh dill and sauteed shallot dressing pulls everything together–with a little dijon and red wine vinegar it’s the perfect amount of acid to contrast those carby potato starches. I’m eating this plant friendly salad daily, outside, bubbly in hand, on repeat all summer long. You should too!

White bean + potato gem salad   by

This French inspired vegan white bean and potato gem salad is packed with protein, fiber, and flavor. Fresh herbs and a vinegary dressing make this the perfect summer meal. Budget friendly and delicious!

makes: 4 servings, approx | prep time: 10 min | soaking beans: 8 hours | cook time: 20 min | total time: 30 min

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white bean + potato gem salad

Ingredients

  • 3 heads small gem lettuce (you can sub romaine or whatever crispy lettuce you have handy)
  • 1/3 bundle parsley (you can sub additional greens if needed)
  • 1 small small bundle fresh dill
  • 6 - 7 small - medium sized new potatoes (gold or red)
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper (approx)
  • 1/4 cup pepitas (to top, sub sunflower seeds or preferred seed)

White beans

  • 1 cup dry white beans (you can sub 1 can white beans instead)
  • 1 tbsp kosher salt (for soaking)
  • 3 cups water
  • 1 tsp kosher salt
  • 1/4 tsp baking soda

Dressing

  • 1 medium shallot
  • 2 tbsp olive oil (for sauté)
  • 2 tbsp olive oil
  • 2 tbsp dijon mustard
  • 1/4 cup red wine vinegar

To-Do's

  1. The night before, in a large bowl soak your dry white beans in double the water. Add kosher salt to tenderize. Let sit 8 hours. Note: In a pinch, soak for 1 hour with kosher salt and double the cook time, or until tender. You can also swap for a can of white beans if preferred.
  2. If cooking beans, strain soaking water. In a large pot, add water, kosher salt, and baking soda. Bring to a boil and let simmer 20 – 25 minutes, until tender. Stir every 5 – 10 minutes and make sure beans are not sticking to the bottom of the pot.
  3. While beans are cooking, wash and pat dry lettuce, parsley, and dill. In a large bowl, tear gem lettuce leaves off in whole pieces and add to bowl. If using larger lettuce, roughly chop into 1-2” sized pieces and add to bowl. 
  4. Roughly chop parsley and dill and add to bowl. Gently toss together.
  5. Peel, halve and finely chop shallot and set aside in a medium, heat proof bowl.
  6. Next, halve potatoes and slice into approx ¼” half moons.
  7. In a large skillet, heat olive oil on medium. Once hot, add in potato slices in flat, making sure each piece is touching the pan on one side. Turn the heat down to medium low (3 – 4). Sprinkle in kosher salt and black pepper. Cover with a tight fitting lid and let potatoes sear for 5 minutes. 
  8. Remove lid and using tongs or a spatula gently stir potatoes to ensure nothing is sticking. You may need to adjust your temperature settings if your pan is too hot in one area or another to avoid burning the potatoes.
  9. Cover for another 2 – 3 minutes. Potatoes should be browning on the bottom side. Carefully flip your potatoes and cover for another 4 – 5 minutes. The trapped steam will speed up the cooking process.
  10. Remove lid and move your potatoes around. They should be golden – darker brown. Use a fork to test for tenderness, let cook an additional 1 – 2 minutes, as needed. Turn off heat.
  11. If cooking white beans, the water should be fully absorbed. If not, strain any excess. Add potatoes to beans, and mix thoroughly. 
  12. Using the same pan, heat 2 tbsp olive oil on medium. Once hot, drop in prepared shallots. Sautee for 3 – 4 minutes, until tender. Turn off heat. Pour shallots and oil back into bowl.
  13. Prepare the dressing by adding additional olive oil, dijon mustard, and red wine vinegar. Whisk thoroughly and set aside.
  14. Plate your salad by placing approx ¼ – ½ of the greens on your plate (depending on serving size.) Spoon ¼ – ½ of beans + potatoes across greens. Spoon ¼ – ½ of dressing and sprinkle with pepitas to top. Note: Feel free to mix everything in the same bowl if desired!
  15. Serve and enjoy! This keeps well in the fridge with extra dressing stored separately about 2 – 3 days.
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