Potato Council
supporting the British potato industry
South American Potato and Bean Salad
Vegetarian
Quick
Prep Time: 15 mins
Cook Time: 15 mins
Serves: 4
In celebration of the United Nations’ International Year of the Potato 2008, the British Potato Council has cooked up some internationally inspired potato recipes from South America, the home of the potato.
Aside from potatoes, green beans are also a very important crop in South America. This dish is ideal as a starter or lunch with grilled chicken or steak.
If you like this, try Spicy Mexican Chicken with Potatoes, Chilled Avocado and Potato Soup or Chilli Potato Cakes.
Ingredients
75g pumpkin seeds
750g potatoes, halved or quartered
200g trimmed green beans, halved
1 tbsp olive oil
2 tomatoes, quartered
2 cloves garlic
Method
Preheat the oven to 200˚C, gas mark 6.
Spread the pumpkin seeds on a baking tray and bake for 10 minutes until lightly browned. Allow to cool.
Meanwhile, cook the potatoes in boiling water for 10 minutes until tender, remove with a slotted spoon and run under cold water to cool. Add the beans to the water and cook for 2-3 minutes. Cool under cold water. Place the potatoes and beans in a large bowl.
Heat the oil in a frying pan and fry the tomatoes and garlic for 2-3 minutes. Place the pumpkin seeds in a food processor and grind to a smooth paste. Add the tomato and process until smooth. Add 75ml water to make a thick dressing. Stir into the potatoes and chill before serving.
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