Creamy Green Bean Potato Salad
A refreshing and creamy potato salad featuring vibrant green beans and a tangy dressing, perfect for summer gatherings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups green beans, trimmed
- 4 large potatoes (red or Yukon gold), peeled and cubed
- 1 cup Greek yogurt or plant-based yogurt for a dairy-free option
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (dill or parsley) for garnish
Instructions
- Boil the potatoes in a large pot of salted water until fork-tender, about 15 minutes.
- Blanch the green beans in the same boiling water for 2-3 minutes until bright green.
- Cool both the potatoes and green beans, then drain.
- Mix together the Greek yogurt, olive oil, lemon juice, salt, and pepper in a bowl.
- Fold in the cooled potatoes and green beans gently until coated.
- Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.
- Serve in a large bowl, garnished with fresh herbs.
Notes
This salad is best enjoyed the day after preparation when the flavors have fully developed.
Find it online: https://tasty.pedrorecipes.com/creamy-green-bean-potato-salad/