Potato Salad with Beans and Yogurt Dressing Tarifi

Malzemeler

• 1 pound red potatoes, cut into 1/2-inch cubes1 cup frozen baby lima beans1 (5.3 oz) container plain Greek yogurt (such as Fage® 2%)2 tablespoons white wine vinegar1 tablespoon Dijon mustard1/2 teaspoon salt1/4 teaspoon freshly-ground black pepper, or more to taste1 (15.5-oz) can cannellini beans, rinsed and drained1/2 cup chopped fresh dill1/2 small red onion, thinly sliced and halved1/3 cup sliced Kalamata olives1 rib celery, thinly slicedsalt and freshly-ground black pepper to taste (optional)6 cups torn Romaine lettuce

Hazırlanışı

1. Place potatoes and lima beans in a large pot, and cover with salted water by about 1 inch. Bring water to a boil, then reduce heat, and simmer until potatoes are tender, 9 to 12 minutes. Drain and cool for 5 minutes.
2. Meanwhile, whisk yogurt, vinegar, Dijon, salt, and pepper together in a bowl until well combined.
3. Add cannellini beans, dill, red onion, Kalamata olives, celery, potatoes, and lima beans. Toss gently until everything is well coated, and season to taste with salt and pepper.
4. This may be served at room temperature or chilled. To serve, evenly divide lettuce among serving plates, and top with potato salad.

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