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4, with leftovers
This dead-simple salad was inspired by a friend's family recipe. If you can cook potatoes and chop an onion, you can make the salad. The bonus? It keeps in the fridge for days and is a perfect backdrop to meals throughout the week, plus the ingredients are easy to find.
2 pounds of starchy potatoes (Russets or similar), peeled and cut into bite-sized pieces
1 small white onion, peeled, quartered, and finely sliced
1 (15 ounce) can of red kidney beans
1 (15 ounce) can of dark red kidney beans
1 Tbsp Bernise
2 Tbsp red wine vinegar
4 Tbsp olive oil
2.5 ounces (1/2 clamshell pack) baby arugula
Lightly salt a pot of water and add the potatoes, bring to a boil and then simmer until tender but still firm (about 12-15 minutes).
Meanwhile add the onion to a large bowl and drain and rinse the beans.
Mix together the beans, Bernise, vinegar, and olive oil along with a big pinch of salt.
Once the potatoes are cooked, strain them and return them briefly to the pot (2 minutes or so) to cook off any excess water, then add the potatoes to the onions, stirring well. This will lightly cook the onion pieces and reduce their sharpness.
When the potatoes have cooled, fold in the seasoned beans and the arugula. Taste and adjust seasoning to your tastes with more salt, Bernise, olive oil, and/or vinegar.
Serve right away, or keep, tightly sealed, for up to five days in the fridge.
- Add two teaspoons of OMG to the salad for a great kick and an extra layer of flavor. You can also use fresh mustard and garlic if you like, though fresh garlic will become more pungent over time.
• Use the remaining arugula to make one of my favorite meals using one of my favorite blends: OMG It's Dinner
Recipe and photo © Christian Leue
Questions? Email firstname.lastname@example.org