Potato, cannellini bean, tomato, egg

It’s a very new thing for me to be at home thinking about lunch. As I was pottering around this morning I found myself thinking, “what do I want to eat?” instead of grabbing a quick pastry or skipping it all together. I wanted potatoes. I could eat boiled new potatoes smothered in salted butter every single day, but I probably shouldn’t. Instead I tossed this all together in about 15 minutes.

Potato, cannellini bean, tomato, egg

Serves 4

600 g small new potatoes, scrubbed, skin on, cut in quarters
3-4 tomatoes, roughly chopped (I used plum, but any tomato would be nice)
300 g jar of cannellini beans, drained and rinsed (approx. 220 g drained weight)
4 eggs, hard boiled and sliced in quarters
2 tbsp evoo
1-1.5 tsp red wine vinegar
1 tsp wholegrain mustard
A small bundle of chives, finely chopped
1/4 – 1/2 tsp salt
Good few grinds of black pepper

Boil the potatoes in well salted water for 15 minutes, test with a sharp knife for doneness and adjust cooking time if necessary. Drain the potatoes in a colander and leave to cool for a few minutes.

In a salad bowl, combine the beans, the tomato, and the chives. Once the potatoes are cool enough to handle with bare hands, add them to the bowl too.

I use an empty jam jar to make the dressing. Add the oil, vinegar, mustard, salt and pepper, twist the lid on and shake to blend. I used 1 tsp of red wine vinegar but we thought it could have taken a hint more. Adjust the vinegar to taste. Equally, season with a 1/4 tsp of salt first, adding more if you need it.

Pour over the potato, tomato, bean and chive mix and toss it all together. Divide between two plates and add four quarters of egg to each. A slice of crusty bread wouldn’t go amiss.

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