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Herby Crispy Potato Salad with White Beans

We love the month of July here at Randall Beans, in no small part because it is National Bean Month. And, of course, there is always the Fourth of July. This crispy, fresh white bean potato salad recipe is perfect for those wonderful summer cookouts with family and friends, who will appreciate the mouth-watering pops of flavor. This recipe takes the traditional potato salad to an entirely new level. 



Crispy potatoes:

  • 6 red potatoes, cut into 1” pieces
  • 1 Tbsp of oil
  • A pinch of salt and pepper
  • ½ tsp of garlic powder
  • ½ tsp of paprika


  • ⅓ cup of olive oil
  • 1 garlic of clove, grated or minced
  • 1 tsp of mustard
  • 1 tsp of honey or maple syrup
  • ¼ cup of apple cider vinegar
  • Juice from ½ a lemon
  • Salt and pepper to taste
  • ¼ tsp of paprika

Other salad ingredients:

  • 2 small cucumbers, finely chopped
  • ¼ cup of mint, finely chopped
  • ¼ cup of basil, finely chopped
  • ¼ cup of dill, finely chopped
  • ½ block of feta, crumbled
  • 1 8 oz of a container of cherry tomatoes, halved
  • 2 cups of Randall Great Northern Beans, drained


  1. Preheat oven to 425 degrees F.
  2. Add potatoes to a parchment-covered sheet pan and toss with oil and spices. Bake for 30-35 minutes, until crisp.
  3. Add all dressing ingredients to a bowl and mix until smooth.
  4. Add cooked potatoes to a bowl along with the rest of the ingredients. Toss to combine and dig in.

Recipe inspired by and picture courtesy of

  • Author: Randall Beans

One 48 oz jar of Randall Great Northern Beans can often make more than one recipe. Here is an additional recipe you could make with this same 48 oz jar of Randall Great Northern Beans:

Randall Great Northern Beans Picnic Salad