Description
Greek yogurt instead of mayo makes this potato salad healthier. Keeping the potatoes whole also adds great presentation.
Ingredients
1 pound baby potatoes
12 ounces haricot verts, trimmed and halved
1/2 cup grape or cherry tomatoes, halved
1/4 cup thinly sliced green onion
Dressing:
5.3 ounces Stonyfield 0% Fat Plain Greek Yogurt
3 cloves garlic, minced
2 tablespoons fresh dill, chopped
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
Place the potatoes in a large saucepan and fill with cold water. Add a good pinch of kosher salt and bring to a boil over high heat. Reduce the heat a bit and boil until the potatoes are tender.
Add the haricot verts and boil for another 2-3 minutes, until the beans are crisp-tender. Strain the potatoes and beans out and plunge them into a large bowl of ice water to stop the cooking.
In a large bowl, stir together all of the dressing ingredients. Add the cooled, drained potatoes and haricot verts along with tomatoes and green onions. Stir well to coat everything in the dressing and taste for seasoning, adding more salt and pepper if necessary.
Cover the bowl and place in the refrigerator to chill until ready to serve.
Nutrition
- Serving Size:
- Calories: 123
- Sugar: 4.3 g
- Sodium: 131.1 mg
- Fat: 3.9 g
- Saturated Fat: 1 g
- Carbohydrates: 18.8 g
- Fiber: 3.8 g
- Protein: 5 g
- Cholesterol: 3.3 mg
