Potato and broccoli salad with borlotti beans and paprika

In short: Steamed potatoes and broccoli, dressed warm with paprika and oregano oil. Creamy borlotti beans and red onion mellowed by vinegar. Warm or cold, it is good the next day too.

Serves: 4. 40 minutes.

Broccolo, Patata, Fagioli secchi svizzeri, Cipolla rossa

Ingredients

• 800 g waxy potatoes
• 600 g broccoli
• 500 g cooked borlotti beans, drained (2 tins of 400 g; or 200 g dried, soaked and boiled)
• 120 g red onion (1 piece)
• 40 g apple cider vinegar
• 40 g rapeseed oil
• 4 g sweet paprika
• 2 g dried oregano
• 5 g salt (1 g for the onion, 4 g for the dressing)
• 1 g ground black pepper

Method

1. Slice the red onion thinly and soak it in the vinegar with 1 g salt: in 20 minutes it turns pink and loses its sharpness.
2. Peel the potatoes and cut them into 3 cm pieces. Steam them for 15 minutes. Divide the broccoli into florets, peel the stalk and cut it into rounds; add them to the potatoes and cook for another 5-6 minutes: the florets must stay green and firm.
3. Drain and rinse the borlotti beans. If you start from dried beans: after soaking them overnight, boil them hard for at least 10 minutes, then lower the heat and cook them for 50-60 minutes, until tender.
4. In a large bowl, mix the oil with the paprika, the oregano, 4 g salt, the pepper and the vinegar from the onion. Add the potatoes and broccoli while still hot, the borlotti beans and the onion and mix gently.
5. Eat it warm or cold. For the lunch box: prepare it the evening before, all together, and it gains flavour as it rests. Put it in the fridge within two hours of cooking. Keep it in the fridge or in a cool bag until lunch and eat it the same day.

Updated on 25 October 2026