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Potato Salad with Beans and Yogurt Dressing
Potato Salad with Beans and Yogurt Dressing
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Creamy potato salad with beans and tangy yogurt dressing, no mayonnaise needed.
Ingredients:
  • 1 pound red potatoes, cut into 1/2-inch cubes
  • 1 cup frozen baby lima beans
  • 1 (5.3 oz) container plain Greek yogurt (such as Fage® 2%)
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1 (15.5-oz) can cannellini beans, rinsed and drained
  • 1/2 cup chopped fresh dill
  • 1/2 small red onion, thinly sliced and halved
  • 1/3 cup sliced Kalamata olives
  • 1 rib celery, thinly sliced
  • salt and freshly-ground black pepper to taste (optional)
  • 6 cups torn Romaine lettuce
Instructions:
  • In a large pot, add potatoes and lima beans, covering them with salted water by about 1 inch. Bring to a boil, then lower heat and simmer until potatoes are tender, about 9 to 12 minutes. Drain and let cool for 5 minutes.
  • Combine yogurt, vinegar, Dijon mustard, salt, and pepper in a bowl, whisking until fully incorporated.
  • Combine the cannellini beans, dill, red onion, Kalamata olives, celery, potatoes, and lima beans in a bowl. Gently mix until all ingredients are coated and season with salt and pepper to taste.
  • Plate the potato salad on top of a bed of fresh lettuce, ready to be enjoyed either chilled or at room temperature.

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