Potato Salad with Beans and Yogurt Dressing Recipe

Cook Time: 10 minutes

This creamy potato and lima bean salad is the perfect side dish for any meal. Packed with fresh ingredients and a tangy dressing, it's both satisfying and flavorful. The combination of potatoes, beans, and Greek yogurt creates a light yet filling salad. Follow these simple steps to make it.

Ingredients

• 1 pound red potatoes, cut into 1/2-inch cubes
• 1 cup frozen baby lima beans
• 1 (5.3 ounce) 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
• 1/3 cup sliced Kalamata olives
• 1 rib celery, thinly sliced
• Salt and freshly ground black pepper to taste
• 6 cups torn Romaine lettuce

Directions

1. Place the potatoes and lima beans in a large pot. Cover them with salted water by about 1 inch. Bring to a boil, then reduce the heat and simmer for 9 to 12 minutes, or until the potatoes are tender.
2. Drain the potatoes and lima beans, then set aside to cool for 5 minutes.
3. Meanwhile, in a bowl, whisk together the Greek yogurt, white wine vinegar, Dijon mustard, salt, and pepper until well combined.
4. Once the potatoes and lima beans have cooled slightly, add them to the bowl with the dressing. Also, add the cannellini beans, fresh dill, red onion, Kalamata olives, and celery.
5. Toss everything together gently to coat the ingredients with the dressing. Taste and adjust seasoning with more salt and pepper if needed.
6. The salad can be served at room temperature or chilled for a refreshing option. To serve, place a few handfuls of torn Romaine lettuce on individual plates and top with the potato and lima bean salad.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	251	-
Total Fat	4g	5%
Saturated Fat	1g	5%
Cholesterol	7mg	2%
Sodium	626mg	27%
Total Carbohydrate	41g	15%
Dietary Fiber	8g	28%
Total Sugars	4g	-
Protein	14g	27%
Vitamin C	16mg	17%
Calcium	127mg	10%
Iron	4mg	24%
Potassium	1111mg	24%

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The History of Potato Salad with Beans and Yogurt Dressing

Potato salad has been a staple in Western cuisine for centuries, evolving from simple boiled potato dishes in 19th-century Europe to more elaborate, creamy versions in America. The addition of beans and yogurt dressing is a relatively modern twist, inspired by a shift toward lighter, protein-rich, and probiotic-friendly ingredients. This particular variation likely emerged in the late 20th century as a response to growing interest in healthier alternatives to mayonnaise-based salads, combining the heartiness of potatoes with the nutritional benefits of beans and Greek yogurt.

Regional Characteristics

While traditional potato salads are most commonly associated with American and German cuisines, this recipe reflects a fusion style often seen in contemporary American cooking. It integrates Mediterranean influences through ingredients like Kalamata olives and fresh dill, which impart a bright, aromatic quality. The use of Greek yogurt instead of mayonnaise aligns with trends in Californian and health-conscious urban cooking scenes, where lighter, protein-rich dressings are preferred over heavier, fat-laden alternatives.

How It Differs from Similar Dishes

Unlike classic American potato salad, which typically relies on mayonnaise and sometimes eggs, this version substitutes Greek yogurt, offering a tangy flavor and creamy texture without excessive fat. The inclusion of both cannellini and lima beans adds a unique texture and protein content that sets it apart from standard potato salads. Mediterranean touches like Kalamata olives and dill further distinguish it from other bean-and-potato dishes, creating a fusion of flavors that is simultaneously hearty and refreshing.

Where It Is Usually Served

This potato salad is versatile in its serving options. It is commonly offered as a side dish at summer barbecues, potlucks, and family gatherings, where lighter, protein-rich options are increasingly favored. It also works well as a component of a healthy lunch or brunch spread, paired with fresh greens or served alongside grilled vegetables and lean proteins. Its adaptability to both chilled and room-temperature serving makes it a convenient dish for buffet-style meals.

Interesting Facts

• Greek yogurt not only lightens the salad but also introduces probiotics that support digestive health.
• The combination of red potatoes and beans provides a high fiber content, contributing to sustained energy and satiety.
• The use of fresh dill is a nod to Eastern European culinary traditions, where dill is a common herb in potato dishes.
• This dish can be customized with seasonal vegetables, allowing it to adapt to various regional ingredients and dietary preferences.
• Because it can be served warm or cold, it bridges the gap between a traditional hot potato dish and a chilled summer salad.

FAQ about Potato Salad with Beans and Yogurt Dressing Recipe