Smashed honey mustard potato salad packed with green beans, chickpeas, and wild rocket. This salad is a celebration of whole foods and is full of fibre whilst still being absolutely delicious.
This is my take on the honey mustard potato salad from the Blue Zones Kitchen cookbook.
Smashed potato salad: ingredients
To make this delicious salad, you will need:
- 750g baby/new potatoes
- 3 tbsp olive oil
- Pinch sea salt
- 250g drained chickpeas, rinsed
- 200g trimmed green beans, halved
- 10g fresh dill, roughly chopped
- 3 garlic cloves, thinly sliced
- 80g wild rocket
Honey mustard dressing
- 1½ tbsp Dijon mustard
- 2½ tbsp extra virgin olive oil
- 1½ tbsp white wine vinegar
- 1½ tbsp runny honey
- Salt and pepper, to taste
How to make smashed honey mustard potato salad
Firstly, bring a large pot of water to the boil. Add the potatoes to the water and boil until fork tender, 15-20 minutes. Drain and steam dry for a couple of minutes.
Meanwhile, preheat the oven to 220C/200C and brush a large baking tray with olive oil.
Tip the potatoes onto the baking tray and smash with the bottom of a large glass or measuring jug. Drizzle with 2 tbsp of olive oil and sprinkle with salt. Roast for 15 minutes.
Meanwhile, add the drained chickpeas, green beans, garlic, and dill to a large bowl. Drizzle with 1 tbsp of olive oil and toss well.
After 15 minutes put the chickpeas and beans into a separate roasting dish and roast everything for a further 15-20 minutes until the potatoes are crispy and the beans and chickpeas are well cooked.
Alternatively, if you’d like to save washing up, you can roast the chickpeas and beans on the same tray. This may make the potatoes less crispy.
While everything roasts, make the honey mustard dressing. Add all of the dressing ingredients to a small bowl and whisk well to combine.
Once cooked add the wild rocket, beans, and chickpeas to a large bowl and toss to combine. Drizzle over half of the dressing and toss to coat.
Finally, serve the salad warm topped with the potatoes and drizzled with the remaining dressing.
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Smashed Honey Mustard Potato Salad
Ingredients
Method
- Bring a large pot of salted water to the boil. Add the potatoes and cook until fork tender, 15-20 minutes. Drain and set aside to steam dry slightly.
- Meanwhile, preheat the oven to 220℃/200℃ (430℉/390℉). Grease one or two baking trays with 1 tbsp of olive oil.
- Arrange the potatoes on the baking tray(s) and smash down with the bottom of a large glass or a measuring jug. Drizzle with 2 tbsp of olive oil, season with the sea salt, and place into the oven for 15 minutes until the potatoes are starting to crisp.
- Meanwhile, add the chickpeas, beans, garlic, and dill to a bowl. Drizzle with 1 tbsp of olive oil and mix well.
- After 15 minutes tip the chickpeas and beans into a separate roasting dish and roast everything for a further 15-20 minutes until the potatoes are crispy and the chickpeas and beans are well cooked. Alternatively, add the chickpeas and beans to the potatoes to save washing up – this may make the potatoes less crispy.
- Whilst the everything roasts, whisk together the ingredients for the dressing in a small bowl.
- Once cooked, add the chickpeas, beans and wild rocket to a large, heat-proof bowl. Drizzle with half of the dressing and toss well. Serve the salad topped with the potatoes and drizzled with the remaining dressing.
Easy, healthy, and yummy!