Ligurian Potato Salad with White Beans

Ingredients

• 100 g dried white beans
• 4 Garlic cloves
• 2 Bay leaves
• 800 g waxy potatoes
• 50 g sun‑dried tomatoes (in oil)
• 1 bunch Basil
• 50 g black olives
• 5 tbsp white wine vinegar
• 4 tbsp olive oil
• 3 tbsp basil pesto
• Salt
• Pepper

Instructions

1. 1.

   Soak the beans overnight in cold water.

2. 2.

   Peel the garlic. Cook the beans with 2 garlic cloves and 1 bay leaf in ½ litre fresh water for about 45 minutes. Reserve ½ cup of cooking liquid, then drain the rest. Remove the garlic cloves and bay leaf.

3. 3.

   Wash the potatoes and cook them with the remaining garlic cloves and the second bay leaf in salted water for about 25 minutes. Drain, rinse, peel, and slice into rounds.

4. 4.

   Drain the sun‑dried tomatoes and cut them into strips. Wash the basil, shake off excess moisture, and finely chop the leaves.

5. 5.

   Whisk together the vinegar, pesto, olive oil, and reserved bean cooking liquid; season with salt and pepper. Add the beans, potatoes, tomatoes, olives, and basil, mix well, and let the salad rest for about 2 hours. Taste again before serving.