Roast Potato And Steamed Bean Salad

by Tenina Holder

I love potato salad in all it’s varieties. There is something a bit special about a duck fat roasted potato salad that pushes it to above the ordinary though, don’t you think? I added one sweet potato to the salad pictured, and it did add more than a splash of colour...yummy! Just yummy. Hopefully this salad will be featuring throughout your summer menus as well! Bon Appe-BBQ.

Need

  • 1 Kilo red potatoes
  • Drizzle Cobram Estate Extra Virgin Olive Oil EVOO BUY
  • 1 head of garlic, crushed and peeled
  • 1-3 tbsp duck fat
  • 75 g red wine vinegar
  • 75 g balsamic vinegar
  • 1 tbsp fresh rosemary leaves, plus rosemary sprigs for garnish
  • 1 red onion, halved lengthwise and sliced thin lengthwise
  • 500 g stringless green beans, trimmed and left whole
  • 1 small jar of pitted black olives, halved
  • Pink Salt Flakes pink salt flakes to taste BUY

Do

1  

Preheat oven to as hot as it will go, minimum 200℃.

2  

Halve the potatoes, unpeeled, and cut them into 1-inch wedges.

3  

Place the potatoes and garlic cloves into a large baking dish and coat with oil and dollop with a little duck fat.

4  

Roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan.

5  

Place roasted garlic, vinegars, rosemary foliage and salt to taste into Thermo bowl and purée 10 sec/speed 9.

6  

With the motor running add a 1/3 cup oil in a stream through hole in lid, and blend the dressing until it is emulsified, 20 sec/speed 9. Set aside.

7  

Bring 1 L to boil in Thermo bowl, 8 min/100℃/speed 3.

8  

Place topped and tailed green beans into Varoma dish and steam 8 min/Varoma/speed 3. Place beans into a large bowl filled with icy water to stop cooking. Drain.

9  

In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently.

More

Garnish with the rosemary sprigs.

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