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🍽️ Ligurian Potato Salad with White Beans

352 kcal · 30 min · 4 servings

Ingredients

• 100 g dried white beans
• 4 garlic cloves
• 2 bay leaves
• 800 g waxy potatoes
• 50 g dried tomatoes (in oil)
• 1 bunch basil
• 50 g black olives
• 5 tbsp white wine vinegar
• 4 tbsp olive oil
• 3 tbsp basil pesto
• salt
• pepper (from the mill)

Instructions

1. 1. Place the white beans in a bowl and cover them with cold water. Let them soak overnight.
2. 2. Peel two garlic cloves.
3. 3. Add the soaked beans, the two garlic cloves, and one bay leaf to a pot.
4. 4. Cover everything with half a liter of fresh water.
5. 5. Cook the beans for about 45 minutes until they are tender.
6. 6. Remove half a cup of the cooking water and set it aside.
7. 7. Drain the remaining liquid.
8. 8. Remove the cooked garlic cloves and the bay leaf from the beans.
9. 9. Wash the potatoes thoroughly.
10. 10. Place the potatoes, the remaining garlic cloves, and the second bay leaf in a pot of salted water.
11. 11. Cook the potatoes for about 25 minutes until they are tender.
12. 12. Drain the water.
13. 13. Rinse the potatoes with cold water to cool them down quickly.
14. 14. Peel the cooled potatoes.
15. 15. Slice the potatoes.
16. 16. Drain the marinated tomatoes.
17. 17. Cut the tomatoes into thin strips.
18. 18. Wash the fresh basil.
19. 19. Shake the basil dry.
20. 20. Finely chop the basil leaves.
21. 21. Whisk vinegar, pesto, and the reserved bean water together in a large bowl.
22. 22. Season the dressing with salt and pepper to taste.
23. 23. Add the cooked beans, potato slices, tomato strips, olives, and basil to the dressing.
24. 24. Mix all ingredients thoroughly.
25. 25. Let the salad marinate for about two hours to allow the flavors to meld.
26. 26. Taste the salad again before serving and adjust the seasoning if necessary.

Nutrition per serving

• kcal: 352
• Protein: 7 g · Fett/Fat: 20 g · Carbs: 35 g