Fava Bean Potato Salad
Here in Wisconsin the weather has been quirky. The lingering spring coolness and then the floods of June knocked out or delayed much of what we expect to have coming our way from our CSA share. From what I’m seeing at the Farmers’ Market it seems to be common situation. I snagged our first tomatoes at the market last week and so far no one has corn or zucchini. But by golly we’ve got broccoli. Dave is so sick of broccoli salad he refuses to eat it anymore. When another huge load of it turned up in our CSA share this week I gave it all a quick chop, bagged it up and tossed it in the freezer. It’ll be enjoyed as cream of broccoli soup this winter.
Yes, I am still Queen of Slaw. Thanks for asking. Today’s batch was fennel/kohlrabi slaw and it was really flavorful and good, but just not attractive enough for a photo (same dressing as before). The star of the table tonight was the fava bean potato salad. As I lay in bed this morning, thinking about what to cook I fashioned this salad… sort of a twist on a salade nicoise. So after a few large glasses of iced coffee I started working on the beans. Fava beans are not something to make quick work of since they have to be shelled from the pod, boiled for a few minutes, and then peeled…I watched an episode of Dr. Who while I worked on them and before I knew it the beans were done.
I boiled a dozen baby yukon gold potatoes that until tender and cut them into chunks once they cooled. Then I added one diced onion, and 1 stick of celery, also diced. I threw together a dressing of 1 garlic clove, 1 small wedge of fresh fennel, 1 tablespoons dijon mustard, 4 tablespoons red wine vinegar, salt, a squirt of honey, and 1/2 cup of olive oil and processed in the Cuisinart until smooth and thick. I tossed the salad with the dressing and stuck it in the refrigerator until dinner.
It’s a simple salad with a great classic flavor. If you’re a fan of tuna you could easily add it and have a complete meal. Nicoise olives might be a nice addition as well…they’d increase the flavor a bit more. But I’ll admit I’m happy with it the way it is. I love fava beans and their almost green, nutty flavor. I love their texture too…the slick outside gives way to a buttery, almost flaky richness. The potatoes have such good flavor as all new, organic spuds do. The dressing is just a classic dijon vinaigrette but the addition of the fennel gave it a bit more zing. We only get favas once a year and I think this was a good use of them.
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7 Responses to “Fava Bean Potato Salad”
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Tell me about the bountiful broccoli this season. I was talking to the farmer from our CSA and he says he’s never seen a year like this one. Crazy.
Looks like a great application for fava beans and new potatoes… suitable for a one dish meal. I’ll have to put this idea on rotation at our house.
Thanks for this recipe. Very nutritious and can be made ahead. Ideal busy weeknight food :)
Every time I even see the word Fava Beans..I just think of Silence of the Lambs! LOL
But this looks great
I love Fava Beans. This potato salad looks good. I usually just eat mine raw with salt.
Mmmmm, absolutely lovely Vanessa :)
What a delightful and healthy looking salad. I’m a neophyte when it comes to fava beans, but I love the idea of them mixed into potato salad. My favorite healthy potato salad (which I should really post one of these days) is a grainy mustard vinaigrette that is heavy on the vin and light on the oil, combined with lots of fresh dill. Simple, tasty, remarkably healthy. But I’ve never mixed in beans, and now i’m feeling inspired. New potatoes are still plentiful at the market…
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