Potato Salad with Beans and Yogurt Dressing Recipe
This classic potato salad with beans and yogurt dressing uses beans, yogurt, and other intriguing ingredients to cream boiled potatoes instead of mayonnaise.
– 1 pound red potatoes, cut into 1/2-inch cube– 1 cup frozen baby lima bean– 1 (5.3 ounce) 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– 1 (15 1/2 ounce) can cannellini beans, rinsed and drained– 1/2 cup chopped fresh dill– 1/2 small red onion, thinly sliced and halved
Ingredient
1
Put potatoes and lima beans in a big pot. Add enough salted water to cover them by about an inch.
Instruction
2
Once the water starts to boil, lower the heat and let it cook slowly for 9 to 12 minutes, until the potatoes are soft. Put it aside to cool for five minutes.
3
At the same time, mix the yogurt, vinegar, Dijon, salt, and pepper in a bowl using a whisk until everything is well mixed.