Healthy Potato Salad With Yogurt Dressing (Vegan)
This healthy potato salad with yogurt dressing and pickled onions is creamy, tangy, and zesty. No mayonnaise, eggs, or celery needed. It's perfect as a side dish, for BBQs, picnics, and potlucks.
Print
Pin
Servings: 4
Ingredients
- 2 lb (900 g) baby potatoes
- 12 oz (340 g) green beans
- 15 oz (400 g) canned white beans the smaller the beans, the better
- Pickled onions
For the dressing
- 1 cup (225 g) unsweetened soy yogurt
- 2 teaspoons yellow mustard
- Zest of ½ an organic lemon
- 1 tablespoon lemon juice
- 1 tablespoon fresh chopped dill
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1-2 tablespoons unsweetened plant-based milk optional depending on the thickness of the yogurt
Instructions
- Potatoes: Wash the baby potatoes and cut them in half. Cut larger potatoes into quarters. Start cooking them in cold water with a generous pinch of salt. Bring to a simmer and cook for 8 minutes.
- Green beans: Wash the beans and trim the ends. Cut them in half or into thirds. Add them to the pot with the potatoes and cook everything for another 8 minutes. Check the doneness of the potatoes with a fork a few times to prevent overcooking. The fork should easily slide in upon small pressure but the potato should not fall apart. Drain when everything is cooked.
- Season and cool: Add the warm potatoes and beans to a large bowl and season with 2 tablespoons of pickled onion juice. Then, cool to room temperature for 15-20 minutes. If time allows, place them in the refrigerator for an hour or overnight.
- Make the dressing: Add the soy yogurt, mustard, lemon zest, lemon juice, chopped dill, garlic powder, and salt to a small lidded jar. Shake until combined. Add a little milk if you like a thinner consistency.
- Combine before serving: Drain and rinse the white beans. Add them to the potatoes and green beans. Pour the dressing over the potato salad and toss to combine. Top with pickled onions, more dill, and lemon zest.
Notes
- Choose the right potatoes. You wanna look for small waxy potatoes that will hold their shape well. Small yellow or red potatoes are great.
- You can make this salad up to 24 hours ahead of time. This gives it plenty of time to cool. But toss it with the dressing right before serving.
- Add chopped almonds for some crunch since all the elements of this salad are pretty soft.
Nutrition
Calories: 364kcal | Carbohydrates: 74g | Protein: 16g | Fat: 2g | Saturated Fat: 0.3g | Fiber: 13g | Sugar: 8g
Did you try this recipe?
Leave a star rating and review below. Thank you!