Recipe: Greek Yogurt Potato Salad with Green Beans

Let’s talk barbecues. Memorial Day is right around the corner and with it comes a summer filled with outdoor eating. Barbecues, picnics, and pitch-ins can be a scary foodscape to navigate when you’re trying to eat healthy. My suggestion is to take your diet into your own hands! Bring your own healthified dish for everyone to enjoy. Not only will it ensure you have something to nosh on, but it may convince a few fellow party-goers that healthy eating isn’t such a bad way of life.

My favorite dish to prepare for barbecues, is this Greek yogurt potato salad. It’s got all the creaminess of a traditional potato salad, but without a drop of mayo. The Greek yogurt adds an incredible tangy flavor with the bonus of an added dose of protein. It’s not traditional, but I love adding in a few cups of green beans for flavor, color, and nutrition. The crisp, bright green beans are a beautiful pairing with the fluffy, earthy potatoes. I’ve gotten raves and recipe requests every time I’ve served this dish. It’s a great dish to stand out from the crowd of store-bought salads.

Welcome to summer, friends! Enjoy.

Greek Yogurt Potato Salad with Green Beans

Serves: 10

Ingredients

  • 3 pounds potatoes, cut into bite-sized pieces
  • 3 cups frozen or fresh green beans, cut or snapped into bite-sized pieces
  • 1 small onion, diced
  • 1 cup nonfat or low fat plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Directions

  1. Bring a large stock pot full of salted water to a boil over high heat. Add in the potatoes and cook until fork tender, but not mushy, about 10 minutes. With about 2 minutes remaining in the potato cooking time, toss in the green beans to blanch.
  2. Drain potatoes and beans, then toss with diced onion in a large mixing bowl.
  3. In a separate, smaller mixing bowl, whisk together the yogurt, mustard, vinegar, honey, lemon juice, dill, garlic powder, salt, and pepper until smooth. Pour dressing over potato mixture and toss to coat.
  4. Refrigerate until cold, about 3 hours.

Cook’s Note: I don’t peel my potatoes because the peel adds a ton of added nutrients, fiber and flavor. If potato peels aren’t your thing, feel free to peel them before boiling.

Serving Size: About 1 cup
Nutrition Per Serving: 142 calories, 1g fat (0.6g sat, 0.3g mono, 0.1g poly), 30g carbs (4.1g fiber, 5.3g sugars), 4.4g protein

Do you have a go-to healthy pitch-in dish?

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Cassie Johnston is an award-winning food writer and recipe developer living and working in Southern Indiana. Her work has been feature in national publications such as Gourmet Magazine and The Huffington Post. Cassie’s a big fan of strenuous hikes, cheese, watching sports, Brussels sprouts, and craft beer, and she’ll talk your ear off about her love of local food and seasonal eating. She’s obsessed with social media and loves connecting with new friends!