Roasted Potato and Lima Bean Salad with Fresh Herbs
This vibrant and wholesome Roasted Potato and Lima Bean Salad is a delightful twist on traditional potato salads, perfect for picnics and gatherings. Inspired by the principles of seasonal cooking from Kingsolver's 'Animal Vegetable Miracle,' this dish showcases the rich flavors of roasted Yukon Gold potatoes and sweet potatoes, paired with tender lima beans and aromatic herbs. It's a satisfying, mayo-free salad that not only keeps well in the fridge for future lunches but is also a nourishing option for any occasion. Enjoy it as a side dish or a light meal on its own, topped with optional crumbled bacon for added flavor.
10
Servings
120
Calories
17
Ingredients
Ingredients
Yukon Gold Potatoes
5 (peeled and cut into 1-inch chunks)
Sweet Potato
1 (peeled and cut into 1-inch chunks)
Celeriac
1/2 (peeled and cut into smaller 1-inch chunks)
Shallots
2 (peeled and sliced into 1/4 inch rounds)
Lima Beans
1 cup (shelled)
Garlic
3 cloves (minced)
Olive Oil
2 teaspoons (for coating vegetables)
Mixed Italian Herbs
to taste
Ground Nutmeg
1/4 teaspoon
Celery
1/2 stalk (finely diced)
Fresh Dill
to taste (chopped)
Fresh Basil
to taste (chopped)
Salt
to taste
Pepper
to taste
Extra Virgin Olive Oil
1/4 cup (for dressing (optional))
Balsamic Vinegar
1-3 tablespoons (for dressing (optional))
Bacon
5 slices (pan-fried and crumbled (optional))
Instructions
1
Preheat your oven to 450°F (230°C).
2
Peel the celeriac, sweet potato, and shallots. If preferred, leave the skins on the Yukon Gold potatoes after removing any blemishes.
3
Cut the root vegetables into approximately one-inch chunks, with the celeriac cut a bit smaller to ensure even cooking. Slice the shallots into 1/4 inch rounds and chop the garlic.
4
In a roasting pan, combine the root vegetables, shallots, and garlic. Drizzle with enough olive oil to coat all the vegetables and sprinkle with mixed Italian herbs, ground nutmeg, salt, and pepper. Mix well by hand to evenly coat the vegetables.
5
Spread the vegetables out in a single layer as much as possible in the pan. Roast in the preheated oven for 20-30 minutes, tossing them halfway through if necessary for even cooking.
6
Once roasted, remove the vegetables from the oven and transfer them to a large bowl. Using a fork, gently break up the vegetables without mashing them.
7
While the root vegetables are roasting, boil the shelled lima beans in a separate pot of salted water for about 30 minutes until tender. Drain and set aside.
8
Finely dice the celery and chop the basil. Combine them in the bowl with the roasted vegetables and add the cooked lima beans.
9
For the dressing, whisk together the extra virgin olive oil and balsamic vinegar in a separate container. Set aside.
10
Gently dress the salad with the dressing just before serving, reserving the additional for guests to use as desired. Refrigerate any leftovers.
11
Optional: For an added flavor twist, pan-fry the bacon until crispy, drain excess fat, and allow to cool before crumbling. Serve on the side, allowing guests to add it according to their preference.
Nutrition Information
6g
Fat
15g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Roasted Potato and Lima Bean Salad?
It is a vibrant and wholesome twist on traditional potato salads, featuring roasted Yukon Gold and sweet potatoes, tender lima beans, and fresh aromatic herbs.
What types of potatoes are used in this recipe?
The recipe calls for five Yukon Gold potatoes and one sweet potato.
How do I prepare the celeriac for roasting?
Peel the celeriac and cut it into one-inch chunks, making them slightly smaller than the potatoes to ensure even cooking.
What oven temperature is required for roasting the vegetables?
Preheat your oven to 450 degrees Fahrenheit or 230 degrees Celsius.
How long should the vegetables roast in the oven?
The root vegetables should roast for 20 to 30 minutes, tossing them halfway through if necessary.
How are the lima beans prepared?
Boil the shelled lima beans in a pot of salted water for approximately 30 minutes until they are tender, then drain them.
What ingredients are in the salad dressing?
The dressing is made by whisking together 1/4 cup of extra virgin olive oil and 1 to 3 tablespoons of balsamic vinegar.
Is this salad recipe vegan?
The base recipe is vegan; however, bacon is listed as an optional topping.
Is the Roasted Potato and Lima Bean Salad dairy-free?
Yes, this salad is entirely dairy-free.
How many servings does this recipe make?
This recipe yields approximately 10 servings.
Can I make this salad ahead of time?
Yes, this salad keeps well in the refrigerator and is great for future lunches or meal prep.
Which fresh herbs are featured in this dish?
The recipe uses fresh dill and fresh basil to provide a vibrant flavor.
What size should I cut the root vegetables?
Vegetables should be cut into approximately one-inch chunks.
Do I need to peel the Yukon Gold potatoes?
Peeling is optional for Yukon Gold potatoes; you can leave the skins on after removing any blemishes if preferred.
How is the bacon prepared for this salad?
If using, pan-fry five slices of bacon until crispy, drain the fat, and crumble them to serve on the side.
What was the inspiration for this recipe?
The recipe was inspired by the seasonal cooking principles found in Barbara Kingsolver's 'Animal Vegetable Miracle'.
How many calories are in a single serving?
There are approximately 120 calories per serving.
How is this salad different from traditional potato salad?
Unlike traditional versions, this salad is mayo-free and features roasted rather than just boiled vegetables.
When should I add the dressing to the salad?
Gently dress the salad just before serving for the best texture.
What spices are used to season the vegetables before roasting?
The vegetables are seasoned with mixed Italian herbs, ground nutmeg, salt, and pepper.
How should I store any leftover salad?
Any leftovers should be stored in an airtight container in the refrigerator.
How many shallots are required for the recipe?
The recipe uses two shallots, peeled and sliced into 1/4 inch rounds.
What is the fat content per serving?
Each serving contains about 6 grams of fat.
What is the carbohydrate content of this salad?
Each serving contains approximately 15 grams of carbohydrates.
How much protein is in one serving?
There are about 4 grams of protein per serving.
How much garlic is included in the recipe?
The recipe calls for three minced cloves of garlic.
Should I mash the vegetables after roasting?
No, you should gently break up the vegetables with a fork without mashing them.
Is there a specific amount of nutmeg used?
Yes, the recipe uses 1/4 teaspoon of ground nutmeg.
What is the purpose of the celery in this recipe?
Finely diced celery is added to provide a fresh, crunchy texture to the salad.
Is this a good dish for picnics?
Yes, because it is mayo-free and refreshing, it is perfect for picnics and outdoor gatherings.