Crispy Potato and Butter Bean Salad Recipe

RECIPE BY: Stacey Hatfield @naturalspoonfuls





2 tbsp Extra Virgin Olive Oil

4 small Potatoes, diced

1 tsp Garlic Powder

1 tsp Italian Herbs

200g can Butter Beans, drained & rinsed

2 handfuls Salad Leaves

½ Red Onion, thinly sliced

1 Carrot, julienned

2 tbsp Pumpkin Seeds

1 tsp Flaxseeds



1 tbsp Extra Virgin Olive Oil

2 tbsp Mayonnaise

¼ cup Fresh Parsley, finely chopped



  1. Preheat oven to 200 degrees and prepare a baking tray.
  2. In a bowl, toss potato in half the oil, garlic powder and Italian herbs.
  3. Place in air fryer, select roast and cook at 200 degrees for 20 minutes.
  4. In a separate bowl, combine butter beans and remaining oil.
  5. Place butter beans into air fryer, select air fry and cook at 170 degrees for 10 minutes.
  6. Meanwhile, combine dressing ingredients in a small bowl.
  7. Place crispy potatoes, butter beans and remaining salad ingredients in a large bowl and drizzle with dressing.


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