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Green Bean and Potato Salad

This green bean and potato salad lightens up the picnic classic by using Greek yogurt as a base for the dressing. Combined with dill, sharp red onion and lemon, it makes a refreshing low-fat yet flavorsome vinaigrette.

Serves 8
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
43 calories per serving


> 1/2 cup nonfat plain Greek yogurt
> 1/4 cup finely chopped red onion
> 2 tbsp chopped fresh dill
> 1 tsp lemon zest
> 2 tbsp fresh lemon juice
> 1/2 lb small red and/or purple potatoes, cut into 1/2x1x2x2-inch pieces
> 1 lb green beans, trimmed and cut into 2-inch pieces


In a medium bowl combine yogurt, onion, dill, lemon zest and lemon juice. Cover and set aside.
In a large skillet combine potatoes and 1 cup water. Place green beans on potatoes. Place skillet over high heat; bring to a simmer. Reduce heat to medium; cook, covered, 5 minutes or until potatoes are tender and green beans are crisp-tender. Drain and rinse under cold water; drain well.
Add potatoes and green beans to yogurt mixture; toss to coat. Serve warm or refrigerate until serving.

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