Ensalada de Papas y Judias Blancas

White Bean and Potato Salad

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

This is a great salad to serve with grilled meat or poultry. When refrigerated, it lasts for several days and seems to improve in flavor. You may want to double the recipe, just to have some on hand as leftovers!


  • ½ pound red potatoes, quartered
  • 1 (15-ounce) can small white beans such as Great Northern


Put the potatoes in a saucepan with enough lightly salted water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce the heat to medium-low and boil gently until tender when pierced with the tip of a knife, 20 to 30 minutes. Meanwhile, drain, but do not rinse, the beans and place the onion slices in a bowl with ice water to cover.

In a salad bowl, whisk together the vineg