Ingredients with Measurements:
- 1 pound baby potatoes, washed and halved
- 1/2 cup sea beans, washed and trimmed
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons capers
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, boil the potatoes until tender, about 10-12 minutes.
2. While the potatoes are cooking, prepare the dressing. In a mixing bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper until well combined.
3. Once the potatoes are cooked, drain and let cool for a few minutes.
4. In the same mixing bowl with the dressing, add the sea beans, red onion, parsley, and capers. Mix well.
5. Add the cooked potatoes to the mixing bowl and gently toss until everything is well combined.
6. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Boil potatoes until tender
Serving size:
- Serves 4
Nutritional information:
- Calories: 200
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
Substitutions for ingredients:
- Baby potatoes can be substituted with any type of potato
- Sea beans can be substituted with green beans or asparagus
- Red onion can be substituted with shallots or scallions
- Parsley can be substituted with cilantro or basil
- Capers can be omitted or substituted with olives
Variations:
- Add grilled chicken or shrimp for a heartier meal
- Add cherry tomatoes for a pop of color and flavor
- Use lemon juice instead of white wine vinegar for a tangier dressing
Tips and tricks:
- Be careful not to overcook the potatoes, as they can become mushy.
- If using sea beans, blanch them in boiling water for 1-2 minutes before adding them to the salad.
- Let the salad sit for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large salad bowl or on individual plates.
- Garnish with additional parsley or capers.
Garnishes:
- Additional parsley or capers
Pairings:
- This salad pairs well with grilled fish or chicken.
Suggested side dishes:
- Garlic bread or a crusty baguette
Troubleshooting advice:
- If the dressing is too tart, add a little honey or sugar to balance it out.
- If the salad is too dry, add a little more olive oil or vinegar.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store leftovers in the refrigerator and discard after 3 days.
Food history:
- Sea beans, also known as samphire, have been used in cooking for centuries and are a popular ingredient in coastal regions.
Flavor profiles:
- This salad is tangy, salty, and fresh.
Serving suggestions:
- Serve as a light lunch or as a side dish to a larger meal.
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