Potato Root Salad with Lima Beans
Brighten up your table with this hearty and wholesome Potato Root Salad with Lima Beans—a vibrant medley of tender baby potatoes, sweet carrots, earthy parsnips, and creamy lima beans, all brought together with a zesty apple cider vinaigrette. This rustic yet elegant dish features layers of flavor from Dijon mustard, honey, and fresh parsley, complemented by the crunch of red onion. Perfect as a healthy side dish or a light main course, this salad is as nutritious as it is satisfying. Whether served warm, at room temperature, or chilled, it’s an irresistible celebration of root vegetables and simple, fresh ingredients. Easy to prep in under 45 minutes, this recipe is a must-try for fans of seasonal produce and bold, comforting flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams baby potatoes
- 2 medium carrots
- 2 medium parsnips
- 250 grams lima beans (frozen or fresh)
- 1 small red onion
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash the baby potatoes, carrots, and parsnips thoroughly. Peel the carrots and parsnips, then chop them into bite-sized chunks. Leave the baby potatoes whole or halve them if they are large.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 12-15 minutes or until tender when pierced with a fork. Remove the potatoes with a slotted spoon and set aside.
In the same pot of boiling water, add the chopped carrots and parsnips. Cook for 8-10 minutes until tender but not mushy. Drain and set aside.
While the root vegetables are cooking, prepare the lima beans. If using frozen lima beans, cook them according to the package instructions (usually 4-6 minutes in boiling water). For fresh lima beans, boil them for 10-12 minutes until tender. Drain and set aside.
Slice the red onion into thin strips. Finely chop the fresh parsley leaves and set both aside.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper to create the vinaigrette.
In a large mixing bowl, combine the cooked potatoes, carrots, parsnips, and lima beans. Add the sliced red onion and drizzle the vinaigrette over the top.
Gently toss the salad until all the ingredients are coated with the dressing. Sprinkle with chopped parsley for garnish.
Serve the salad warm, at room temperature, or chilled. Enjoy as a side dish or a light main course.
Nutrition Facts
Calories |
1357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1722 mg | 75% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 34.2 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4724 mg | 101% | |
*The % Daily Value 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.
