Day-old potatoes, beetroot, white beans and a vinaigrette: one of the most potassium-rich combinations you can make from everyday ingredients.
Time: 45 min, 20 min activeMakes: 4 servingsNo Thermomix needed: standard kitchen equipment
Why this recipe is good for you
- White beans (560 milligrams of potassium per 100 grams), potatoes with skin (420) and beetroot (330) make this salad one of the most potassium-dense meals you can build from everyday ingredients. Potassium helps your kidneys excrete more sodium. Read more
- Cooked and cooled potatoes form resistant starch: the glycemic index drops from about 78 to 55 to 60. Read more
- The vinaigrette with vinegar further softens the blood sugar spike after eating. Read more
For the best result, boil the potatoes the day before and chill them overnight.
Ingredients
Salad
- 500 g waxy potatoes
- 300 g cooked beetroot
- 1 can white beans (240 g drained weight)
- 1 cucumber
- 1 red onion
- 1 bunch parsley
- 100 g feta
Dressing
- 4 EL olive oil
- 2 EL white wine vinegar
- 1 TL mustard
- Pepper, a little salt
Equipment you need
- Pot
- Sieve
- Large bowl
- Chopping board and knife
Method
- Boil the potatoes: Boil the potatoes with their skins on in a little water for about 20 minutes, until tender. (20 minutes)
- Cool the potatoes: Drain the potatoes and let them cool, ideally overnight in the fridge. Then cut them into cubes.
- Rinse the beans: Rinse the beans thoroughly in a sieve, as canned beans sit in brine.
- Dice the vegetables: Dice the beetroot and cucumber, finely chop the onion and chop the parsley.
- Whisk the dressing: Whisk together the oil, vinegar, mustard, pepper and a little salt.
- Toss: Toss the lukewarm or cold potatoes with the dressing first, then gently fold in the beans and vegetables. Crumble the feta over the top last.
