Dragon Tongue Bean and Potato Salad with Warm Pancetta and Shallot Vinaigrette

In my CSA this week were some beautiful marbled red potatoes and lovely dragon tongue beans. I had personally never used these beans before but I have had this vinaigrette on my mind for some time and thought they might work perfectly together. 

I munched on this salad for a couple of days and each time, it got better and better. Serve it with a poached egg and you have a delicious, any-time-of-the-day meal!

dragon tongue bean and potato salad

serves 4




6 potatoes
1/4 cup olive oil
1/2 cup rough chopped pancetta
1 tbsp minced shallots
4 tbsp red wine vinegar
1/4 pound dragon tongue beans, top removed and cut into thirds
1 tbsp green onions, thinly sliced
1/2 tbsp parsley, thinly sliced

4 eggs


In a small pot, bring a liter of salted water to boil. Put the potatoes in the boiling water and cook, whole with the skin on (this prevents watery potatoes). Meanwhile, heat the olive oil in a saucepan over medium-high heat. Add the chopped pancetta and cook, stirring occasionally, until crisp. Turn off the heat and add the vinegar and salt to taste. Stir until well combined. 

When the potatoes are cooked through, remove from the water and allow to cool slightly. Cut potatoes into 1 inch pieces. 

Using the same pot of water, poach your eggs to desired hardness. 

Meanwhile, toss all ingredients in a large bowl. Serve with one poached egg and garnish with parsley and green onion.

Serves 4.