Description
A revitalized vegan potato salad featuring tender potatoes, crisp green beans, and nutty white beans in a zesty, creamy yogurt dressing. Packed with fresh herbs, citrus, and pickled onions for a flavorful, guilt-free side dish perfect for any gathering.
Ingredients
1.5 pounds baby potatoes, peeled and chopped into bite-sized pieces
1 cup green beans, trimmed
1 can (15 ounces) white beans, drained and rinsed
1/2 cup unsweetened plant-based Greek yogurt
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 tablespoon Dijon mustard
1 garlic clove, minced
1/4 cup pickled red onions, drained
2 tablespoons chopped fresh dill
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil. Add potatoes and simmer for 10-12 minutes until just tender but still firm.
Blanch green beans in the same pot for 2-3 minutes (or steam for 8 minutes), then shock in ice water to preserve crunch.
In a bowl, whisk yogurt, lemon juice, zest, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper.
Combine cooked potatoes and green beans, add white beans, then pour half the yogurt dressing over the mixture. Mix gently to coat.
Fold in pickled onions and dill. Churn for an additional 10-15 minutes in the fridge for optimal flavor.
Notes
Swap white beans for chickpeas for a different protein base.
Use vegan mayo instead of yogurt if preferred.
Store in an airtight container for up to 4 days.
Refrigerate dressing separately if advance prep: combine 1 hour before serving.
Dishes well hot or cold. Leftovers make great grain bowl toppings.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Boiling & Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg