Creamy Potato Salad with Green Beans and Yogurt Dressing

As the spring holidays set in, early season green beans begin popping up in a variety of mains and side dishes, but this is the first time I’ve personally seen them paired in a scrumptiously creamy potato salad.

This creamy potato salad with green beans recipe and photo were shared with us by Fresh from Florida Kids.

We like creamier potatoes for our potato salad, like Yukon gold, but reds will give you a firmer texture if you like that crunchy vibe. When picking green beans for your creamy potato salad, if possible, look for plump, crisp beans that have even color and snap readily when broken.

Special Diet Notes: Creamy Potato Salad with Green Beans

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, optionally soy-free, vegan / plant-based, and vegetarian.

Dairy-Free Yogurt Options & Alternatives: Unsweetened coconut milk yogurt or soy yogurt are currently the best options on the market, but you can also use homemade. Alternatively, you can substitute mayonnaise (may want to use a little less), dairy-free sour cream, or get a little creative and use coconut cream, nut cream, or pureed avocado. For the latter, the resulting creamy potato salad will be green, but healthy and delicious nonetheless.

Fresh from Florida Kids

Creamy Potato Salad with Green Beans and Yogurt Dressing

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This is a great spring holiday or summer recipe for families. Younger children can help stir the dressing, while older kids can learn to make this entire simple recipe.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 8 to 10 servings

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• ½ pound fresh green beans washed, ends trimmed and cut into thirds
• 2 pounds potatoes washed, peeled and diced large
• ½ cup dairy-free unsweetened yogurt see post above for options
• 2 lemons juiced
• 1 cup fresh parsley chopped fine
• ¼ cup olive oil
• Sea salt to taste
• Fresh ground black pepper to taste

Method

 

1. Fill a large stock pot 3/4 full with water. Lightly salt the water. Bring to a rolling boil over medium-high heat.
2. Fill a medium mixing bowl halfway with ice and water. Add trimmed and cut green beans to boiling water and let cook for 2 to 3 minutes. Using a strainer or slotted spoon, remove green beans from boiling water and place them into ice water to stop cooking. The green beans should be crisp-tender and vibrant green. After green beans have cooled down, remove them from the ice water.
3. Carefully add the cut potatoes to the same boiling water greens beans were cooked in. Cook for around 15 minutes depending on size. The potatoes should be slightly firm, yet fork tender. Drain the potatoes and run cold water over them to cool off and stop cooking.
4. In a large mixing bowl, whisk together the yogurt, lemon juice, parsley and olive oil. Add the green beans and potatoes, and gently stir to thoroughly coat. Taste the potato salad and adjust the seasoning by adding salt and pepper, to taste. Chill up to 24 hours, and stir again before serving.

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