Roasted Potato Salad

Roasted Potato and Kidney beans Salad is a refreshing way to pair the traditional indian potatoes and rajma into a salad and a perfect balance of carbs and protein. 

I have decided to do a #MeatlessMonday challenge for my salads, and its been long enough i have wanted to do this. Over the weekend i met a friend, who is more than my strength, and a little push from loved ones does wonders, and hence iam here trying to kickstart this. Even though all my salads have veg substitutes mentioned in it, but i thought why not specifically do some meatless salads too. 

But i am particular about getting the right balance of proteins and carbs in my salads, otherwise as its said in Hindi, “gale se nai utrega”(literally, wouldn’t slide down my throat). So a paneer, or kidney beans always comes to my rescue as a portion in my salads. Also i had a bag full of these pretty tiny potatoes to use, a long time bookmarked post from a dear fellow blogger in mind (Srujans potato and rajma salad), the rosemary and potatoes were stuck in my mind. Played with the dressing, the ingredients, and what a lovely salad it turned out to be. 


  • 1 cup of baby potatoes, washed, cooked
  • 1 cup kidney beans, soaked, cooked
  • 1/2 cucumber, washed, diced into small pieces
  • 1/2 tomato, washed, diced
  • 1/4 onion, finely chopped
  • 4-5 strands of rosemary

Ingredients for dressing

  • 1 tsp olive oil
  • 1 tbsp honey mustard
  • 1 clove garlic, grated
  • 1/2 tsp lemon juice
  • sale & pepper


  1. Pressure cook the baby potatoes for 2 whistles, and let it cool. Remove and cut into halves.
  2. Pressure cook, soaked kidney beans for 5-7 whistles on medium heat, remove and let cool. 
  3. Spread them on a baking tray with baking paper or aluminium foil, sprinkle some olive oil, salt and pepper and the rosemary.
  4. Bake for 10 minutes on 200C, or pan roast for 4-5 minutes on high.
  5. Remove from heat, let it cool.
  6. Make the dressing in a jar, shake well, and keep aside.
  7. Mix the roasted potatoes, cut cucumber, tomato, onion, and cooked kidney beans.
  8. Drizzle the dressing, and mix well, and enjoy.


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