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.