This potato salad with beans and yogurt dressing is fairly classic in the sense that it is boiled potatoes covered with creaminess—but that creaminess comes from beans, yogurt, and other interesting ingredients, not mayonnaise.
Ingredients
- red potatoes: 1 pound (cut into 1/2 inch cubes)
- frozen baby lima beans: 1 cup
- plain Greek yogurt, such as Fage® 2%: 1 container (5.3 ounce container)
- white wine vinegar: 2 Tbsp
- Dijon mustard: 1 Tbsp
- salt: 0.5 tsp
- black pepper: 0.25 tsp (freshly ground)
- cannellini beans: 1 can (15 1/2 ounce can, drained)
- fresh dill: 0.5 cup (chopped)
- red onion, thinly sliced and: 0.5 piece (halved)
- Kalamata olives: 0.33333 cup (sliced)
- rib celery: 1 piece (sliced)
- salt and freshly ground black pepper: (to taste)
- romaine lettuce: 6 cups (torn)
Metric Conversion
Stages of cooking
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Place potatoes and lima beans in a large pot, and cover with salted water by about 1 inch. Bring water to a boil, then reduce heat, and simmer until potatoes are tender, 9 to 12 minutes. Drain and cool for 5 minutes.
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Meanwhile, whisk yogurt, vinegar, Dijon, salt, and pepper together in a bowl until well combined.
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Add cannellini beans, dill, red onion, Kalamata olives, celery, potatoes, and lima beans. Toss gently until everything is well coated, and season to taste with salt and pepper.
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This may be served at room temperature or chilled. To serve, evenly divide lettuce among serving plates, and top with potato salad.
