Roast Potato And Steamed Bean Salad

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    757
based on 2 ratings

A roasted potato salad that's perfect with roasted meat, fish or chicken. Serve to accompany any poolside barbecue for a delicious crowd-pleaser, and the leftovers are just as good cold. Unfortunately this salad is only good immediately on completion because the roast potatoes will lose their crunchiness as they absorb the dressing quite quickly. You can however, assemble all the elements and then just toss together just before serving

Inspired by: https://tenina.com/recipes/roast-potato-and-steamed-bean-salad

recipe updated Dec 21, 2021

Ingredients

  • Bulb of garlic icon
    Bulb of garlic
    1
  • Potato icon
    Potato
    1 kg
  • Green beans icon
    Green beans
    500 g
  • Red onion icon
    Red onion
    1
  • Black olives icon
    Black olives
    330 g
  • Duck fat icon
    Duck fat
    2 tablespoons
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Red wine vinegar icon
    Red wine vinegar
    75 g
  • Balsamic vinegar icon
    Balsamic vinegar
    75 g
  • Fresh rosemary icon
    Fresh rosemary
    1 tablespoon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 pinch
  • Water icon
    Water
    1 L
  • Extra virgin olive oil icon
    Extra virgin olive oil
    80 ml
  • Fresh rosemary icon
    Fresh rosemary
    as needed

Tools

  • kCook icon Oven
  • kCook icon TM5
  • kCook icon Small bowl
  • kCook icon Water bath
  • kCook icon Varoma dish
  • kCook icon Tm5 bowl
  • kCook icon Large serving bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Preheat oven to as hot as it will go, minimum 200℃
  2. Place the potatoes and garlic cloves into a large baking dish and coat with oil and dollop with a little duck fat
  3. Drizzle with extra virgin olive oil
  4. Roast until tender while stirring occasionally - 35 min, 230°C
  5. Let the potatoes cool in the pan
  6. Place roasted garlic, vinegars, rosemary foliage and salt to taste to the TM5 bowl
  7. Blend with MC in place - approx 10 sec, speed 9
  8. With the motor running add a 1/3 cup oil in a stream through hole in lid
  9. Blend the dressing until it is emulsified, 20 sec/speed 9
  10. Transfer content of TM5 bowl to small bowl
  11. Add water to the TM5 bowl
  12. Heat until boiling - approx 8 min, 100°C, speed 3
  13. Add green beans to the varoma dish
  14. Steam TM5 bowl - approx 8 min, Varoma, speed 3
  15. Blanche beans by placing into a large bowl filled with icy water to stop cooking. Drain
  16. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently
  17. Garnish with the rosemary sprigs. Serve immediately
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