Potato Salad with Beans and Lemon

Potato Salad with Beans and Lemon

A bright and fresh take on traditional potato salad, featuring tender potatoes, protein-rich beans, and a zingy lemon dressing sweetened with a touch of maple syrup. The pumpkin seed oil adds a rich, nutty flavor that perfectly complements the citrus notes. This lighter version of potato salad is perfect for summer picnics or as a satisfying lunch!

Instructions

  1. Let's start with the potatoes! Give them a good wash (no need to peel yet) and pop them whole into a large pot of cold water.
  2. Add a pinch of salt to the water and bring to a boil. Reduce heat and simmer for about 20-25 minutes, or until you can easily pierce them with a fork but they're not falling apart.
  3. Here's the fun part - carefully peel those potatoes while they're still hot! Use a kitchen towel to protect your hands. Yes, it's a bit tricky, but warm potatoes will soak up our dressing so much better.
  4. Set your peeled potatoes aside to cool just enough so you can handle them comfortably - about 10 minutes.
  5. Meanwhile, finely chop your onion - we want nice small pieces that'll distribute evenly through the salad.
  6. If you're using canned beans, drain and rinse them well. If using dried beans, make sure they're already cooked and cooled.
  7. Slice your still-warm potatoes into rounds about 1/4 inch thick. Don't worry if some break - that's totally normal!
  8. In a small bowl, whisk together the lemon juice, maple syrup, pumpkin seed oil, salt, and pepper. Give it a taste - you want a nice balance of tangy and sweet.
  9. In a large bowl, combine the sliced potatoes, chopped onions, and beans.
  10. Pour your dressing over everything and gently fold it all together. Be careful not to break up the potatoes too much, though a little breaking is fine and helps absorb the dressing.
  11. Cover and pop it in the fridge for at least an hour to let those flavors mingle and develop.

Serving and Storage Instructions

  1. Before serving, give it a taste and adjust the seasoning - you might want a bit more salt, pepper, or lemon juice.
  2. This salad is great cold, but also delicious at room temperature.
  3. Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better overnight!
  4. Give it a quick stir before serving, and if needed, drizzle with a little extra pumpkin seed oil to freshen it up.

Notes

  • Choose waxy potatoes over starchy ones - they'll hold their shape better and give you that classic potato salad texture.
  • Want to make it even fresher? Add some chopped fresh herbs like parsley or dill just before serving.
  • If you find the lemon too sharp, add a little more maple syrup to balance it out.

Nutrition Facts

4 Servings per container
Serving Size 1 servings (250 g)
Amount per serving
Calories 220
% Daily Value
Total Fat 10 g
13%
Saturated Fat 1.5 g
8%
Cholesterol 0 mg
0%
Sodium 350 mg
15%
Total Carbohydrate 30 g
11%
Dietary Fiber 4 g
16%
Total Sugars 5 g
10%
Protein 5 g
10%
Vitamin A 10 mcg
1%
Vitamin C 20 mg
22%
Calcium 40 mg
3%
Iron 1.5 mg
8%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically