Go Back

White Bean Potato Salad

This potato salad is a great side dish that can be served with almost anything. However, it is also hearty enough that it could be a full meal on its own. It’s well-suited for those on a vegetarian diet, and it’s filling while also feeling quite light and easy to eat.

Ingredients
  

  • 4 pounds of gold baby potatoes
  • 3 cloves of garlic
  • 2 tablespoons of melted butter
  • ¼ teaspoon of salt 1 cup of water
  • ¼ cup of Greek yogurt
  • 2 tablespoons of olive oil
  • 1 tablespoon of lemon juice
  • 1 teaspoon of lemon zest
  • ¼ cup of minced parsley
  • ¼ cup of minced scallions
  • ¼ teaspoon of black pepper
  • 1 cup of cannellini beans

Instructions
 

  • Cut the potatoes in half and place them in a skillet, cut side down.
  • Add in water, garlic cloves, butter, and salt.
  • Simmer it all over medium heat for around 10 to 15 minutes, until the potatoes become tender.
  • Remove the garlic, turn the heat up to high or medium-high and cook, while swirling the pan constantly to prevent sticking.
  • Cook for around 15 minutes until the potatoes are golden on the cut side, then transfer them to a bowl.
  • Mash the cooked garlic into a paste and add the yogurt, olive oil, lemon juice, zest and minced parsley to it. Also, add salt and pepper to your liking. Stir it all until it is combined.
  • Add the beans and scallions to the potatoes. Mix it all with the garlic dressing until it is well combined.
  • Season with any additional spices you may like and serve.